Add yeast, water, honey, oil and instant oats to a large mixing bowl. Stir well. Let sit for 5-10 minutes. Add salt and flour. Stir until shaggy mass forms. Let sit a few minutes for water to absorb flour. Turn out onto floured or oiled (PAM Spray works wonders here) work surface and knead for 8-10 minutes until dough is smooth and elastic. Place dough in clean, lightly oiled work bowl. Cover with plastic wrap and let rise in a warm place until double in size. (60-90 mins)
When done rising, gently press air out of dough. Shape into a loaf by rolling dough into a 7"x14" inch rectangle. Roll dough up into a log. Seal seams by pinching them together. Tuck ends under and pinch to seal. Place in a well oiled 8"x4" or 9"x5" loaf pan, seam side down. Spray top of loaf lightly with PAM cooking spray. Cover with plastic wrap and let rise until double.
Meanwhile, preheat oven to 350 degrees F. When fully risen and dough is light and expanded, remove plastic wrap. Brush dough with egg wash, sprinkle on oats. Place in oven, uncovered for 45-50 minutes until bread reaches an internal temperature of 190 degrees or sounds hollow when tapped.
Remove bread from oven, turn out onto cooling rack. Resist the urge to slice into it right away. Let cool 20 minutes or up to 1 hour. (I'm not taking the 'warm bread' experience from you!) Slice and serve warm, at room temperature or toasted. Store in a large zip top bag for up to 3-4 days. If you need, freeze 1/2 the loaf by wrapping in plastic wrap, foil and storing in a zip top freezer bag. Will store well for 2 months. To defrost, bring bread out, unwrap and let sit at room temperature.