The invention relates to an improved cereal suspension that is manufactured by a novel method. Due to the novel method, the consistency as well as the taste and the sweetness of the.suspension - can- be controlled. The method of manufacture includes steps where amylases are used in specific combinations, resulting in the degradation of beta-glucans in the oat and in an increase in the sweetness of the suspension. After the enzymatic treatment, beta-glucans from another source are added, a measure which enables an efficient control of the consistency of the suspension. The invention also relates to a cereal suspension that contains beta-glucans.
