Pre-heat oven to 350 degrees. Grease a 10" cast iron skillet with butter or coconut oil and set aside.
Heat almond milk to the point of almost boiling, then add tea bags and steep for 5 minutes. Remove bags and allow almond milk to cool.
Combine dry ingredients in a bowl, then add wet ingredients and mix until combined. Pour into greased skillet and spread evenly.
If using pecan crumble topping, melt butter in the microwave and toss with pecans, brown sugar, and oat flour. Crumble on top of oatmeal.
Bake at 350 degrees for 25-30 minutes or until no longer very soft to the touch in the center. (It may take up to 40 minutes depending on the thickness of the oatmeal if you use a smaller baking dish or skillet.)