Serves: 16
Total Calories: 312

1 1/4 cups water boiling
1 cup oats instant
1/2 cup butter
3/4 cup sugar granulated
3/4 cup brown sugar, packed
2 eggs slightly beaten
1 teaspoon vanilla extract
1 1/2 cups flour, stirred and measured
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons butter
1/2 cup brown sugar, packed
1/4 cup evaporated milk
3/4 cup pecans chopped
1 cup coconut flakes

Pour boiling water over rolled oats set aside for 20 minutes. (Or 1 1/2 cups leftover oatmeal may be used.) In large mixing bowl, cream together butter or margarine and sugars add eggs and vanilla and blend well. Stir in oatmeal, then mixed dry ingredients. Bake in greased 9x13-inch pan at 350 degrees F. for 40 to 45 minutes or until done.
Combine butter (or margarine), brown sugar, evaporated milk, chopped nuts, and coconut. Mix well. Spread over cake broil until frosting bubbles and is slightly brown, taking care not to burn.

Nutritional Facts:

Serves: 16
Total Calories: 312
Calories from Fat: 149

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