IgE Allergy to cereals is generally rare; prevalence of cereal-related diseases are highest for wheat and lowest for oats.
All varieties of oats contain gluten and avenin, which is a prolamin similar to wheat gliadin which can be the cause of allergic reactions.
I have put together some more comprehensive resources at http://www.allergyresources.co.uk/Oat.php
The allergy resources page for oat covers the key allergens, which allergic syndromes are linked to this allergy and other foods which are commonly cross reactive with oat .
There is also regularly updated links to useful websites specifically for oat allergies and the latest research papers on the topic.
If you have multiple allergies and are interested in how they are linked or want to find out more about food allergies outside the usual top 14 then you can follow me on Facebook or Twitter, where I share a food allergy card every day of the week.