2 eggs
2 c. all purpose flour
2 c. quick cooking oats, uncooked
2/3 c. sugar
2 tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 1/2 c. buttermilk
1/2 c. salad oil
1 c. nuts

Preheat oven to 350 degrees. Grease 2 quart casserole or souffle dish.

In large bowl with fork, mix first 7 ingredients. In small bowl with fork, beat eggs, buttermilk and salad oil until blended. Stir egg mixture all at once into flour mixture just until flour is moistened. (Batter should be lumpy.)

Spoon batter into prepared casserole dish. Bake about 50 minutes. Cool 10 minutes on wire rack, remove from casserole and cool 30 minutes for easier cutting.