In a large mixing bowl, combine the rolled oats and warm water. Let it sit for about 10 minutes to allow the oats to soften.

Stir in the honey, vegetable oil, and salt until well combined.

Sprinkle the yeast over the mixture and let it sit for another 5 minutes until it becomes frothy.

Gradually add 2 1/2 cups of all-purpose flour to the mixture, stirring until a dough begins to form. If the dough is too sticky, add more flour, a little at a time, until it is manageable.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 350°F. Punch down the risen dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan.

Cover the loaf with the towel again and let it rise for another 30 minutes.

Bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.