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Protein is an important macronutrient in the diet and high biological value protein is required to meet nutritional needs and support health and well-being. This macronutrient is key to meeting human nitrogen requirements and provides indispensable amino acids (AA). Protein amino acid composition, once corrected for digestibility, is used globally as a measure of protein quality. The amino acid content of a protein is compared to the reference amino acid profile (as specified by the Food and Agriculture Organization (FAO) and is based on nitrogen requirements and specific amino acid needs) to determine if it is a nutritionally adequate protein (also known as a complete protein). Complete proteins provide all indispensable amino acids in the proportion that best supports human growth and development. Total digestibility is used to correct the amino acid score in most of the world, however recent FAO guidance is recommending ileal digestibility become the primary assessment for protein quality. To determine the amino acid profile and PDCAAS of our oat protein concentrate, we provided 6 nonconsecutive lots of ingredient for amino acid analysis at Medallion labs. Additionally we had in vivo testing for protein digestibility performed in a pig model at the University of Illinois. Oat Protein, like the plant source which it comes from, is lower in lysine content. This lower lysine content limits the PDCAAS of oat protein. In our study we were able to combine these data and calculate the PDCASS of our oat protein concentrate as approximately 46%. However, combining oat protein concentrate with other sources of protein which are higher in lysine content would be recommended when creating a product to provide a more complete amino acid profile. Oat Protein can be used as a source of supplemental dietary protein and can be used in a wide variety of food applications.