Cook 1.5 c gluten free oats in pot with 2 c milk, 1 tbsp butter and a little salt. Meanwhile separate 6 eggs and whisk whites in mixer until stiff and set aside. When oatmeal looks done, mix in 10 oz Greek yogurt, egg yolks and 1/4 c sugar. Gently fold in egg whites. Pour into greased soufflé dish and bake at 350 for 30-35 mins or until top is gently browned.