I want to get rid of the wheat flour without sacrificing the good texture

I want to get rid of the wheat flour without sacrificing the good texture

Hello everyone, I would like your help and expertise if you will

Lately i’ve been baking this bread/cake to make for a healthy breakfast / snack, The ingredients are: 

  • 6 tbsp oat flour 
  • 6 tbsp all purpose white wheat flour 
  • 4 tbsp ground flaxseed 
  • 2.5 tsp baking powder 
  • 6 eggs 
  • 3 tbsp coconut oil 
  • 1 tbsp water 
  • 3 tbsp mable syrup (natural) 
  • 1 cup strawberry jam (natural) 
  • 1 cup peanut butter (natural) 
  • 1 cup nuts 

bake for 50 to 60 minutes at 350.  The result is a good texture, not gooey at all, with the mixture rising approximately 4-5 cm at the middle, the thing is i’m only using all purpose wheat flour so i could get rid of the gooeiness from using an all oats flour  but now i wish to add more oats and less wheat without sacrificing the good texture, what do you suggest i do? 

Thank you

Source: Fresh Loaf