But now there are several companies that sell "pure" oats that are tracked from farm to packaging and are guaranteed to be free of wheat. So, I've been incorporating them into my baking more and more. Here is a recipe I tweaked from the gluten world that came out ridiculously good.
1/2 c. butter, softened
4 tsp. vanilla
1 c Pamela's baking mix
1/2 cup coconut flour
1 3/4 c. pure, gluten free oats
6 oz dark semi sweet chocolate chips
1/2 can (7 oz.) can sweetened condensed milk
2 tbsp. butter
1/2 tsp. salt
Combine oats, Pamela's and coconut flours and mix together.
While you are mixing up the oatmeal mixture: Heat chocolate chips, sweetened condensed milk salt and 2 tablespoons butter in 2-quart saucepan over very low heat, stirring occasionally, until chocolate chips are melted. Remove from heat stir in 2 tsp vanilla.
Cream 1/2 cup butter in a heavy duty electric mixer until soft. Add the brown sugar and beat for 2 minutes or until fluffy stopping frequently to scrape the bowl.
Add the egg and 2 tsp vanilla and beat until light and fluffy, again stopping several times to scrape the mixture.
Stir in oat mixture on low until combined. The dough will be very thick.
Press remaining oatmeal mixture into the pan and reserve about 1/3 of the oatmeal mixture.
Spread over oatmeal mixture in pan. Drop reserved oatmeal mixture by rounded teaspoonfuls onto chocolate mixture. Bake until golden brown, 30 to 35 minutes.
While warm, cut into bars. It's even better the next day!