I just made créme brulee using oatly havredryck. It was absolutely delicious, far better than milk. In addition to giving flavour havredryck also gave some color, making it look different and delicious. 

I tested Oatly (blue packet). It was really excellent in terms of flavor, aroma and consistency. I also tested it in a few recipes. I added it to carrot soup. It was OK but I think milk works better in this instance. I made hot chocolate, it was quite different from milk based hot chocolate, and quite delicious. Oats and chocolate reminded me of havrebollar! Finally I made carrot cake, the difference was not noticable, so it was fine.