A method for improving the stability of a drink includes providing an oat based material, which contains from 0.01% to 40% by dry weight of starch, which includes a degraded starch present in an amount from 20 wt. % to 100 wt. % of the starch. The degraded starch includes an amyloglucosidase-degraded starch. A berry juice selected from a group is mixed with the oat based material and water to obtain a drink comprising the berry juice in an amount from 5 to 40% by weight, the oat based material as dry matter in an amount from 3 to 30% by weight and the starch in an amount of 0.01% to 2.5% by weight of the starch.
