Heat oat milk in the microwave until lukewarm, about 30 seconds. Add active dry yeast and sugar and gently whisk together. Allow yeast to bloom for 10 minutes until foamy and bubbly.

In the bowl of a stand mixer or a large mixing bowl, combine all-purpose flour, olive oil, onion powder, and kosher salt. Mix together, then add yeast mixture and knead for 5 minutes. Dough should come together and pull away from the bowl. If dough is too sticky, add an additional tablespoon of flour. If dough is too dry, add a tablespoon of water.

Add dough to a large bowl and cover with a towel or plastic wrap. Allow dough to rise in a warm place for about 1 - 1 ½ hours, until doubled in size.

Place risen dough onto a well-floured work surface. Using a rolling pin, roll dough into a 12x10 inch rectangle. Cut into 1-inch strips. With a single strip, fold in half, twist together, and tie into a knot, tucking any loose ends under the knot. Repeat for each strip.

Place knots onto a parchment-lined baking sheet and cover for an additional 30 minutes, so the knots can rise a second time. While they are rising, preheat oven to 400ºF.

Before placing the knots in the oven, melt vegan butter and use 2 tablespoons of the butter to brush each knot. Bake knots for 25 minutes.

Once knots are finished baking, mix remaining melted butter with garlic, garlic powder, and Italian seasoning. Brush butter mixture on top of each knot. Top with additional salt.

If desired, heat up your favorite marinara sauce for dipping.