Recently, the market of sport nutrition has been expanding due to high popularity of sports in human everyday life as well as popularity of healthy lifestyle principles. This article offers to consider and validates main stages to produce functional sport products based on oat grains. The production technology includes the following stages: Acceptance and quality evaluation of the raw stock; interim storage and preparation of raw stock for production stage; oat grain grinding; protein extraction from the raw stock; ultrafiltration; protein sedimentation; addition of vitamin and mineral mixture and cocoa powder; mixing; packing, labeling and storage of the end product. It is found that the greatest volume protein is extracted when the aqueous solution of 1 M sodium hydroxide is used (protein volume totaled to 93.65 ± 5.62%) at the similar technical parameters of acidic and alkali extraction. Ultrafiltration used to concentrate proteins with UPM-100 membrane contributes to the maximum degree of protein concentration (3.50 ± 0.21%). The protein is sedimented by the 10% aqueous solution of amber acid at the rate of active acidity of 4.4 units that allows an increase in the extent of protein sedimentation to 86.9 ± 5.21%. The end product obtained as per the scheme submitted has been studied for its organoleptic, physical and chemical and microbiological properties, including its blend composition. It’s been identified that the food product has pure taste and flavor appropriate of this product, with no foreign flavor and aroma. High content of protein, Omega-3 and Omega-6 fatty acids, as well as all essential amino acids are reported. The daily portion of the developed functional product contains 46.0% of vitamins and mineral substances against the rate of physiological need in them.