Coconut flakes might work.

Try to leave them out altogether. It might just take a little longer to get everything dry.

Or just leave them in. Oats aren't that high in gluten. The gluten might not be the most problematic component, loads of fructose here, albeit natural.

I haven't tried it yet but I read Quinoa is a great substitute (you can buy rolled quinoa and this appeared to be the best substitute). They said that red quinoa has a really good, light and nutty flavor. Hope this helps

It doesn't look like the oats are required for structural reasons, you can try leaving them out and adding more almonds. raydawg's coconut flake idea is great also.

I used to use oats in my meatloaf for structural reasons (they were an alternative to bread crumbs). I tried simply leaving them out without a substitute and the meatloaf cam out fine structurally.

It's not the gluten that'll get ya. It's the lectins. Quinoa is particularly high in toxic lectins. The most common potentially 'toxic' lectin containing food groups are

Grains, especially wheat and wheat germ but also quinoa, rice, buckwheat, oats, rye, barley, millet and corn.

Legumes (all dried beans, including soy and peanuts),

Dairy (perhaps more so when cows are feed grains instead of grass, a speculation based on research showing transference of lectins into breast milk and dairy.

Nightshade (includes potato, tomato, eggplant and pepper).