Combine milk and water in a small saucepan and heat to 110 degrees.

In the bowl of a stand mixer, add the honey, butter, yeast and salt and oats. Pour the milk and water into the stand mixer and let stand for 5 minutes.

Add in the all-purpose flour and whole wheat flour and mix on low speed until just combined, then switch to a dough hook and mix on medium speed for 7-10 minutes or until the dough is smooth and elastic.

Add oil to a large bowl and smear with a paper towel to coat. Turn out the dough into the bowl, turn over to cover in oil, then cover the bowl with a kitchen towel or plastic wrap and place in a warm location until the dough doubles in size, about 1 hour.

Place a piece of parchment into a loaf pan, leaving excess on the edges to easily remove.

Lightly flour a workspace and turn out the dough. Roll into a 9×13 rectangle and place into the prepared loaf pan, tucking the ends under. Cover and let rest for 45 minutes.

Once rested, preheat the oven to 350 degrees.

Add the topping honey to a microwave safe dish and microwave for 30 seconds or until just able to be easily drizzled.

Drizzle the honey on top of the dough and sprinkle the rolled oats on top.

Bake for 45-50 minutes or until lightly golden.

Remove from the oven and place loaf pan on a wire rack. Let cool for 15 minutes, then remove bread from the loaf pan and continue cooling on the wire rack.