Put oats in a large stainless steel or glass bowl. Pour liquids over all. Cover with towel or plastic wrap and let soak overnight, or 12 to 24 hours. Line dehydrator trays with unbleached parchment paper (or Paraflexxliners if using an Excalibur). Using a slotted spoon and being gentle not to stir oats, dip into bowl and bring up a spoonful of oats. Let liquid drip out, then spread on dehydrator tray. Repeat until all oats are spread out in even layers (1/4-inch to 1/2-inch thick). Dehydrate for 2 hours at 145 degrees Fahrenheit, then turn down temperature to 115 degrees Fahrenheit until dry (about 24 hours). Flip after about 12 hours, or as necessary to facilitate even drying. When dry, break up gently with your hands. Store in an airtight container when fully cool.