Start by soaking the old-fashioned whole rolled oats in a bowl with 1 cup of coconut milk and 1 cup of water. Allow them to sit for about 15 minutes.
In a separate bowl, combine 2 teaspoons of instant dry yeast with a tablespoon of water and a pinch of sugar. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the soaked oats with the coconut milk and water, the activated yeast, 3 tablespoons of melted coconut oil, and 2 tablespoons of packed light brown sugar. Mix well.
Gradually add 2 cups of all-purpose flour to the mixture, stirring with a wooden spoon until combined. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface and shape it into a loaf. Place the loaf into a greased 9x5 inch loaf pan.
Cover the loaf pan with the kitchen towel again and let it rise for another 30-45 minutes, or until it has risen just above the edge of the pan.
Preheat your oven to 350°F (175°C) while the dough is undergoing its second rise.
Once the dough has risen, place it in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
