ChasnotRobert-
my local sainsburys supermarket now does it and i've seen it in tesco and waitrose. you need to look in the long-life milk aisle as they tend to not put it in the chillers even if there's other oatly products in there as well.
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How you heat is key. All the other milks have acidity regulators added, this is as coffee is basically acidic, even if it doesn't taste that way.
The milks are pretty much alakline, hence the curdling, and the hightemps of steaming the milk has an impact, most likely by altering the nature of the proteins.
Anyway, Bonsoy is the best soy milk by miles, so try that. To get success with lighter coffees, try heating a little soy in a Bain Marie, then adding the Espresso to the preheated soy. This gentle heating helps emulsification, and avoids a lot of curdling. This should get it to 65deg, if you use boiling water for the Bain .
Then add a little steamed soy (lower than usual) to top up the drink.
We use this technique in the shop, and have no troubles making 6oz drinks curdle free.
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HatBeard
Matisse
I've never had oatly barista curdle on me ever. which brand are you using? the alpro oat milk a cafe near my old office used was minging and did not work steamed at all.