In a large mixing bowl, whisk together the honey, milk, and melted butter until blended.

In a separate bowl, combine the rolled oats, all-purpose flour, baking powder, cinnamon, and salt.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, ensuring no dry flour remains visible.

Transfer the slightly sticky dough onto a floured surface and gently knead for about 3 to 5 minutes until it becomes smooth and elastic.

Shape the dough into a loaf or round, tucking the edges underneath for a neat finish.

Place the shaped dough in a greased bowl and cover with a clean kitchen towel or plastic wrap.

Allow it to rise until doubled in size, which should take around 1 hour.

Preheat your oven to 350°F (175°C) after the dough has doubled.

Gently punch down the dough to release excess air and reshape if necessary.

Cover the dough again and let it rest for an additional 30 minutes.

Bake for 30 to 35 minutes until golden-brown and hollow when tapped on the bottom.

Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack.