(Not OP) Oatly's process is patented, so you can look up what they do. That places some restrictions on using it in the same markets, of course. I think it's this one:

http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=H...

If you can get the right enzymes, you could get the same breakdown. It looks like a sort of oat autolyse, to borrow a baking term.