1. Place 1 cup oats and boiling water in 12-cup food processor fitted with dough or steel blade; let stand 10 minutes.
2. Meanwhile, dissolve 1 tablespoon of the maple syrup and yeast in warm water in small bowl. Let stand until foamy, about 5 minutes.
3. Add flour, salt, oil and yeast mixture to food processor. With machine running, pour remaining maple syrup slowly through feed tube, just as flour continues to absorb it. When ball forms, process another 1 to 2 minutes. If dough is too sticky and doesn't clear sides of bowl, add more all-purpose flour, 2 tablespoons at a time. If too dry, add water, 1 tablespoon at a time.
4. Place dough in large greased bowl, turning to coat. Cover loosely with plastic wrap. Bring large shallow pot of water just to simmering. Remove from heat. Place rack on top. Place bowl with dough on rack; cover with towel. Let rise 45 minutes to 1 hour or until doubled.
5. Punch down dough; knead few turns on lightly floured surface. Grease 1-1/2-quart souffle dish or 10-inch-round cake pan. Place dough in prepared dish, pressing level to fill dish. Cover with oiled plastic wrap. Place bowl on rack over very hot water in pot; cover with towel. Let rise 45 minutes or until doubled in volume.
6. Preheat oven to 350 degrees F. For topping, brush top of bread with melted butter and sprinkle with oats.
7. Bake in 350 degree F oven for 30 to 35 minutes or until golden brown and hollow-sounding when tapped. Remove bread from dish to rack to cool for at least 30 minutes.