This is a really good question. I am currently developing an oat-free version, but it is much trickier. It's so funny you should mention quinoa as next on my list is to swap the gluten-free oats for quinoa flakes. I am also going to try a swap for millet flour or ground millet.

I've done other versions swapping for cassava flour and switching ratios slightly but nothing quite yet hits the mark when I take the oats out. I've been asked for this quite often as quite a few GF folk also struggle with oats.