Even with gluten-free oats, lots of diets recommend laying off the oats because they’re so “sticky” (for lack of a better term) in the gut, creating beneficial environments for yeast overgrowth. I have *no idea* how this differs from brown rice and other cooked grains, which it seems can also be very sticky. I just know that a friend of mine is following a diet under the supervision of a healthcare professional, and all oats are completely out for the first stage.
Right now I’m making a brown rice pudding for tomorrow morning’s breakfast – and I’ll probably munch on a little before bed, too. Cook the brown rice completely. Add in plain, canned coconut milk (if your diet allows it) and stir. Then beat 1-2 eggs well in a separate bowl and then whisk them into the hot rice mixture, making sure to completely incorporate them quickly to keep them from cooking in clumps. Heat the rice mixture to a low boil/bubble for 3-5 minutes to cook the egg through. Remove from heat. Add alcohol-free vanilla, stevia, cinnamon, and nutmeg to taste. And maybe a dash of salt to make the flavor a little fuller.
I hope that helps a bit until the oats can get added back in!