Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan with coconut oil or butter. Line the bottom with parchment paper for easy removal.

In a large mixing bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and a pinch of salt. Ensure there are no lumps in the flour mix.

In another bowl, combine the egg, Greek yogurt, melted coconut oil, and honey. Stir until well blended. Gradually pour in the almond milk and mix until smooth.

Pour the wet mixture into the bowl with the dry ingredients and fold gently until just combined. Avoid overmixing.

Spoon the batter into the prepared loaf pan, spreading it evenly. Sprinkle some rolled oats on top before smoothing the batter.

Bake in the preheated oven for 30-45 minutes, checking for doneness with a toothpick.

Allow the bread to cool in the pan for 10 minutes, then lift it out using the parchment paper and place it on a wire rack to cool completely.