How can I turn gluten-free oats into a filling, high-protein breakfast?

I’m working on losing fat while keeping breakfast filling and enjoyable. Certified gluten-free oats have become my go-to, but I’m tired of making the same basic bowl every morning. I usually have oats, Greek yogurt, fruit, cinnamon, chia seeds, and eggs available. I’d love to turn these into baked oats, overnight oats, pancakes, or even a savory breakfast. What gluten-free oatmeal recipes actually keep you satisfied until lunch? Measurements, preparation tips, and approximate calories or protein would be helpful, but they aren’t required. I’d also welcome ingredient swaps for anyone who avoids dairy. If you have celiac disease, please mention which oat brands or other ingredients you trust to avoid cross-contact. Thanks, I’m hoping to find a few recipes I can rotate throughout the week!