For baking: depends on the recipe. In one recipe of a sort of muffin style bread that uses egg to rise (no baking powder, yeast, etc), oat milk makes it not rise properly and you get dense bricks instead. Other recipes have been fine. YMMV.

(Though, I quite like the non-homogenized full fat milk with bits of thick cream floating on top too. Oat milk, while pretty good, got nothing on that. Perfect on the porridge for breakfast.)