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Preheat your oven to 350 °F.
In a large bowl, mix self-rising flour, granulated sugar and beer. Mix well, and add extra flour if the dough is too sticky. No kneading is required.
Coat the bottom of your bread pan with vegetable oil, making sure to spread it out evenly and thinly.
Sprinkle corn meal in your bread pan and shake it around so it covers the entire bottom.
Transfer the bread dough into the pan.
Sprinkle rolled oats on top of the bread, then lightly press them into the dough.
Bake for 1 hour.
Let cool on a dish towel, or rack.