Abstract: In this paper,a new type of oat and walnut milk with good flavor and taste was developed,which was made of oat flour and walnut kernel. On the basis of selecting suitable compound emulsifier and stabilizer,the effects of different single factors on sensory scores of oat and walnut milk were investigated,and the product formula was optimized by response surface methodology. The results showed that the optimal ratio of glycerol esters of fatty acids and sucrose esters of fatty acids was 6:4 (m:m),and microcrystalline cellulose had the best stabilizing effect. The best product formula was 48.5% oat hydrolysate,walnut pulp 26.0%,compound emulsifier 0.59% and microcrystalline cellulose 0.24%. The product had smooth taste,harmonious and rich aroma,moderate sweetness,uniform and delicate state,luster,no peculiar smell,and good stability. The physicochemical and microbiological indicators of oat and walnut milk were in conformity with relevant standards. It would provide a theoretical reference for the further development of oat-based plant milk.