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Grease an 8x8-inch baking dish. Lightly coat an 8x8-inch baking dish with melted butter or coconut oil; set aside.
Assemble the oatmeal. Whisk the butter or coconut oil, egg or flax-water mixture, milk, sweetener, vanilla, cinnamon, baking powder, and salt together in a large bowl. Stir in oats and any fruit or nut mix-ins.
Refrigerate the oatmeal overnight. Pour the oatmeal mixture into the prepared baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.
Heat the oven and stir the oatmeal. Arrange a rack in the middle of the oven and heat to 350°F. Remove the oatmeal from the refrigerator while the oven heats. Uncover and stir to redistribute the oats and milk.
Bake the oatmeal for 45 minutes. Bake, uncovered, until puffed and the center is just set, about 45 minutes. Nuts can be sprinkled on top during the last 5 minutes of baking. Serve warm with desired toppings.