I don't see why you couldn't although it's hard to get most ovens below 150F.....you are also usually dealing with quite a large volume of grain. Seems easier to just target 162-165 for strike and cool with ice or water if required. You have about 10 minutes before the grains are thoroughly wetted for enzyme activity to adjust your temp.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger