In order to improve the drying process of oat noodles， the effects of temperature， relative humidity and addition amount of oat on its quality were studied. Wheat flour and oat powder were used as raw materials to prepare oat noodles with different content of oat (0， 10%， 20%， 30%)， which were dried at different temperatures (40， 50， 60 ℃) and relative humidity (55%， 65%， 75%). The color， bending resistance， cooking quality， texture quality， acidity， fatty acid value， β-glucan content， microstructure， and sensory quality were measured， and analyzed the effects of different temperature， relative humidity and different amount of oat on the quality of oat noodle. The results showed that the dried noodles had lower b value， longer breaking distance， lower acidity， and fatty acid content when dried at 40 ℃ (P < 0.05). When the relative humidity was 75%， the b value， bending strength， breaking distance， acidity and fatty acid content of the noodles were higher (P < 0.05). When the addition amount of oat flour was 30%， the L value was lower， the a value was higher， the bending strength breaking distance was smaller， and the acidity， fatty acid and β-glucan contents were higher (P < 0.05). The temperature of 45 ℃ and relative humidity of 75% were reasonable drying process of oat noodles. Drying at low temperature and high humidity (40 ℃/75%) can improve the color， cooking， and texture quality of oat noodles， the microstructure is compact and the sensory score is good. It can be used for drying oat noodles.