In a large mixing bowl, combine the warm water and honey or maple syrup. Stir gently, then sprinkle the active dry yeast over the top. Let it sit for about 5–10 minutes until it becomes foamy. This means your yeast is alive and ready to work.

Add the olive oil, salt, oats, and whole wheat flour to the bowl. Stir with a wooden spoon or spatula until the mixture starts to come together into a shaggy dough.

Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. If it’s sticky, add a little more flour, a tablespoon at a time. You’re aiming for a soft, workable dough.

Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until doubled in size.

Once the dough has risen, punch it down to release the air. Shape it into a loaf and place it into a greased 9x5-inch loaf pan.

Cover the pan and let the dough rise again for about 30–40 minutes until it puffs up just over the edge of the pan.

Preheat your oven to 375°F (190°C). Bake the bread for 35–40 minutes or until the top is golden brown and the loaf sounds hollow when tapped.

Remove the bread from the pan and let it cool completely on a wire rack before slicing. This helps lock in moisture and makes cutting easier.