Unless you've got gluten-free malt, or some promalt enzyme formula, you're going to be following a process identitical to doing a traditional "extract + steeping grains" process. Basically, take about 1/3-to-1/2 pounds of oats per gallon of beer, toast (to whatever color suits the beer you want to make), and steep around 150°F for 30 or so minutes, then pull out, add extract, and boil as normal. You will not get any fermentables out of the oats, period. But they will provide a nice flavor and mouthfeel. Honey should be added at flame-out if you want a nice honey flavor and aroma, but you can throw it in at the beginning if you just want the sugars and proteins etc.
For a 5-gallon batch, I'd say go for something like 7 lbs sorghum, 2 lb honey, 2.5 lbs toasted oats. Or you can break the sorghum up with some rice syrup or rice solids, and do 3.5 lbs sorghum and 3.5 lbs rice extract. Other adjuncts to consider are candi syrup, palm sugar, brown sugar, agave nectar, and corn syrup (depending on what you're going for).