Coat 13x9 inch baking pan with cooking spray. In a medium saucepan, bring water to a boil. Add 3 tablespoons of the butter and stir in the rolled oats. Cool it to 100-110F. In a mixing bowl, combine yeast, salt, sugar, and 1 1/2 cups of flour and blend it well. Add the egg and oat mixture. Blend at low speed with an electric mixer until moist. Beat another 3 minutes using medium speed. Stir in mozarrella cheese and another 1 3/4 to 2 1/2 cups of flour by hand, forming a stiff dough.

Knead in 1/2 to 3/4 cups of flour on a floured surface, for about 5 minutes, or until elastic and smooth. Shape the dough into a ball and cover it with a large bowl, and let it rest for 15 minutes. Punch down and press into the prepared baking pan. Use a sharp knife to cut diagonal lines 1 1/2 inches apart. Cut completely through the dough. Repeat in opposite direction to create a diamond pattern. Cover with greased plastic wrap and a cloth towel. Let it rise in a warm place, 80-85F until it has doubled in size and is light, about 45 minutes.

Heat oven to 375F. Uncover the dough and use a knife to redefine the diamond pattern as needed. In a small bowl, combine the basil, parmesan cheese, garlic powder and oregano, and set aside. Melt 6 tablespoons of butter and spoon 4 of tablespoons worth over the dough. Bake for 15 minutes. Brush the remaining melted butter over the bread. Sprinkle with the parmesan-seasoning mixture and bake for another 15 minutes or until golden brown.