1 c. rolled oats
2 eggs
1 c. light brown sugar
1 tsp. baking soda
1 tsp. vanilla
1 1/4 c. boiling water
1/2 c. salad oil
1 c. granulated sugar
1 tsp. cinnamon
1 1/3 c. flour

Add oats to boiling water; cover and let stand 2 to 3 minutes. Add all remaining ingredients; beat long enough to blend thoroughly. Pour into 9"x13" glass baking dish. Bake 35 to 40 minutes at 350 degrees. Remove from oven.

Top with Crunch Topping: Place 6 tablespoons butter, 1/4 cup milk and 1 cup brown sugar in small saucepan; bring to boil. Add 1 cup flaked coconut and 1 cup chopped walnuts or pecans. Spread over surface of warm or cool cake, place under broiler until bubbly. Yield: 12 to 16 servings.