1 1/4 c. boiling water
1 c. uncooked oats
1/2 c. butter, softened
1 1/2 c. honey
2 eggs
1 tsp. vanilla extract
1 1/4 c. whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Commercial coconut frosting (opt.)
Pecan halves (opt.)

Combine first 3 ingredients in a large bowl, stir well. Set aside for 20 minutes. Add honey, eggs and vanilla, stir well. Combine whole wheat flour and next 4 ingredients. Add to honey mixture. Pour into a greased and floured 13 x 9 x 2 inch baking pan for 30 or 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan.

Frost with caramel coconut frosting and garnish with pecan halves, if desired. Cut into squares. Yield: 15 servings.