Oatmeal Brownies

I make these all the time. They are very good. But don't cut down on the oil to make them lower in fat. They tend to be too dry. With regular brownie mixes you can completely omit the oil for much less fat and they taste the same, but won't last as long before they dry out.

I got this recipe from my Betty Crocker cookbook.

2 1/2 cups quick-cooking or old-fashioned oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, softened
1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 eggs
1/2 cup chopped nuts

1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches.
2. Mix oats, flour, brown sugar and baking soda; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl about 50 strokes or until well blended. (Mixture may be lumpy.) Stir in nuts. Spread over baked layer; sprinkle with reserved oat mixture.
4. Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely for easier cutting.