I’ve made this with regular milk and with oat milk and it’s great either way. With regular milk it’s more buttery, but I don’t mind it with oat milk! The saltiness is key (I use maldon salt flakes and can find them in most supermarkets). But you also need the sweetness to counteract the salt, so if you are planning to not add all the maple syrup, then cut back on the salt or else you’ll just have salty oatmeal. The combo of rolled and steel cut oats is also what makes this special - great texture. When it’s cold out I love eating this.
