I believe I read somewhere or other that oatmeal can be soothing for ibs. I love to play with food and nutrition, so I went on a site called myfooddata.com and made up a recipe for a breakfast porridge that is vegetarian, dairy-free (because of me only, since dairy doesn't agree with me), reasonably high in protein with a decent amount of the essential amino acids, and uses very little legumes. Some of the ingredients I logged in are not very common, but you may be able to find them at health food stores or specialty or ethnic markets if you live in a cosmopolitan area.

1/4 C dry teff grain
1 tsp pea protein powder
1 tsp fenugreek seeds, split(best) or whole or powdered
1 TBSP quinoa grain
4 C water
2 C dry rolled oats
1 medium carrot, grated
1 medium apple, chopped
2 TBSP tahini (sesame butter, like peanut butter but very runny and light in color)
1/2 tsp salt

1 tsp chia seeds

Mix the first four ingredients in the bottom of a large saucepan, one that holds at least 8 C, to give plenty of room since this boils over easily. Stir in a little bit of the water, then the rest of it. Turn heat to low or medium depending on how much time you have and how well you can watch it. Bring to a simmer. I find that on the stove I use, once it is simmering I can keep the heat on the lowest setting. Cook about 10 minutes before adding the carrot. Add the apple and oatmeal 5 minutes later, then cook another 5 minutes--or three if you prefer the oatmeal less cooked.
Stir in the tahini, chia seeds, and salt.

This is a very gooey porridge. I know a lot of people who prefer their oatmeal almost 'al dente'-- this is not one of those recipes! I have no problem enjoying a porridge like this, but it's not to everyone's taste, as it will become almost gelatinous as it cools.