Oat roll is one of the traditional oat wholemeal foods, but it is easy to lose water and become firm during long time storage and transportation. There is no systematic study on the changes of oat rolls during the frozen storage. The aim of this study was to investigate the effects of frozen raw oat roll (FROR) and frozen cooked oat roll (FCOR). For the FROR and FCOR, the amylose leaching content increased significantly (p < 0.05) in frozen storage, the swelling power decreased significantly (p < 0.05), the order degree of protein secondary structure decreased. For the FROR, it has a higher digestion rate of starch, lower hardness after frozen storage, its retrogradation effect is not significant. For the FCOR, it has a lower digestion rate of starch, frozen storage can increase the gelatinization viscosity and starch retrogradation trend. The water loss rate was lower during frozen storage, but the larger ice crystals caused great damage to the internal structure. Overall, freezing has significant effect to the quality of oat rolls. The FROR has a better gelatinization characteristics and reheating hardness, the aging effect is not significant, and it became more digestible, so it can be used for oat roll food industrialization.