Preheat the oven to 350° F (177° C).

Mix all of the ingredients under the oats mix really well, and either use or store in a mason jar for 3 to 4 months. (Add in 1 tsp vanilla powder if you plan to use it only for sweet baked oats)

To use the baked oats, for each 1 cup of the mix, use 1 ¼ cup liquid ie, just slightly more than the dry mix. This depends on the other liquids in the recipe. So if you are using bananas or other mashed ingredients, then you want to use exactly the same amount of liquid as you use of the dry ingredients, and then the mashed banana would be the extra moisture ingredient.

Add the oats mix to a baking dish, then add the maple syrup, cinnamon or vanilla, peanut butter, and ½ cup plus 2 tablespoons of the hot non-dairy milk and mix again.

Mix in the blueberries and even it out. If the mixture feels a little dry, then add the remaining 2 tablespoons of non-dairy milk.

Bake for 25 to 30 minutes. Optionally Drizzle some softened peanut butter and berry preserves or more blueberries on top. Let it cool for about 15 minutes, then slice and serve.

Add the oat mixture to a small baking dish. Add the spices and salt and mix in, then add the hot water or non-dairy milk, lime juice, and the vegetables and mix in and even it out. Top with vegan cheese if using.

Bake for about 30 minutes. Once baked, remove the baking dish from the oven, let it cool for about 15 minutes, then slice and serve. If you're using a good, stoneware ceramic baking dish, the oats will just come off of it really easily.

You can also bake the mix in muffin lines to make individual serving baked oats. Bake 22-24 mins