You do not have to use the oats. My Mother-in-Law used to make this all the time; however, she never used any beer.
1 cup quick-cooking oats (not instant), plus extra for sprinkling
2¼ cups whole wheat flour
¼ cup all-purpose flour
½ cup dark brown sugar, lightly packed
2¼ teaspoons baking soda
1 teaspoon baking powder
2 teaspoons kosher salt
1 (11- to 12-ounce) bottle extra stout beer, at room temperature
1 cup buttermilk, shaken
5 tablespoons unsalted butter, melted, plus extra for brushing the pan
1 teaspoon pure vanilla extract
Preheat the oven to 450 degrees.
In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it’s well mixed. It will look more like cake batter than bread dough.
Brush a 9 × 5 × 2½-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.