This bread is a little like those choose your own adventure books.  There are two different paths you can follow:

Adventure 1

• Feed your starter in the morning
  Results in baking the following morning

Aventure 2

• Feed your starter in the evening before bed
  Results in baking the following evening

One day prior to baking bread, remove your sourdough starter from the fridge and perform a feeding with the starter ingredients above.  Allow to rest at room temperature for 8-12 hours or until almost tripled in size.

Measure out all but a few tablespoons of the starter into a bowl.  Save the remaining starter and perform a feeding with 100g flour and 100g water.  Return the starter to the fridge.

Add milk, honey and oil to your starter, stir until incorporated.  If you chose adventure #1, use cold milk, Adventure #2, use warm (not hot!) milk.

Add oats and then flour, leaving one cup of flour out for kneading.

Move dough to floured counter and knead for 10-15 minutes until dough is smooth and you begin to feel some resistance. Incorporate more flour as needed, but try not to exceed 6 cups total.

Adventure #1, place the dough in a greased bowl, cover and place in the refrigerator overnight.

Adventure #2, place the dough in a greased bowl, cover and allow the dough to rest at room temperature for 3-4 hours until doubled in size.

After the dough has rested, divide into two approximately equal portions.  Shape into loaves and add to greased loaf pans.  Cover and allow to rest 3-4 hours until doubled in size. Right before baking, score the loaves:

Bake in a preheated 350 degree oven for approximately 45 minutes, rotating the pans halfway through baking time. Remove from oven when the loaves are golden brown and emit a hollow sound when tapped.  Immediately remove the bread from the loaf pans and place on a rack until cool.