The main nutrition components and physico-chemical properties of oatmeal treated by different dosages irradiation (0 to 9kGy) were evaluated in this study. The results showed that the lowest fat content and the highest moisture content was 7.7% and 9.72% when the irradiation dosage was 2kGy. The viscosity, protein content, and starch content decreased with the increasing irradiation dosages. Additionally, the starch content was slightly decreased when the irradiation dosage was lower than 6kGy. The color was not affected by the irradiation treatment. The irradiation treatment degraded the long-chain compounds, but the physico-chemical properties of the short-chain compounds were not changed.