Oatmeal is something I gave up when I became gluten free, because they say some of them have gluten. My naturopath said the way to remember what to avoid was to by the word BROW: barley, rye, oats and wheat. I have been very pleased to start eating some gluten free oats though. It seems that the issue with oats is that they can be cross-contaminated by barley, rye or wheat. These folks seem to have some info on this: http://www.glutenfreeoats.com/
Another great find I have had lately is agave syrup. Agave is used to produce a sweetner that tastes very similar to honey, but is low on the glycemic index. Some say that it is a better choice for diabetics because it doesn't affect their blood sugar the same way as other sugars.
1/3 cup gluten free oats, cooked according to package
1 tsp agave syrup
a handful of dried currants or raisins
rice, almond or soy milk
Cook oats according to package. Serve immediately, topped with syrup, dried fruit and dairy-free milk. Very filling and delicious.