The full answer
Most people can — with a caveat worth knowing about
Certified gluten-free oats (grown, harvested, and processed separately from wheat, barley, and rye) are considered safe for most people with celiac disease. A small percentage of people with celiac disease react to avenin, a protein in oats structurally similar to gluten, even when cross-contact isn’t the issue.
A sensible approach
Because of this, it’s generally recommended to introduce certified gluten-free oats gradually and watch for symptoms, ideally with guidance from a dietitian — see do I need a dietitian for celiac disease.
Important context
Individual symptoms, reactions, medical histories, food products, and local labeling rules can vary. Community experiences are not medical evidence.
For personal medical decisions, diagnosis, testing, or treatment, consult a qualified healthcare professional.