What it is
Oats blended with water and dosed with enzymes that chew the starch into sugar, then strained and cut with rapeseed or sunflower oil for creaminess. The "no added sugar" claim hides what the enzymes added for free.
Why your biology objects
The amylase step cleaves oat starch into maltose — glycemic index ~105, higher than table sugar — and strains out the beta-glucan fibre that makes whole oats slow. What's left is a fibre-stripped glucose spike in a carton, plus a seed oil for body. The grain's brake is gone.