Ingredients:

• 1 cup Quaker^® 100% Whole Grain Large Flake Oats or Quaker^® 100% Whole Grain Quick Oats (uncooked)
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 1/2 cup (1/2) stick margarine
• 3/4 cup buttermilk

Topping

• 2/3 cup firmly packed brown sugar
• 1/4 light corn syrup
• 1/4 cup (1/2 stick) margarine, melted
• 1/2 teaspoon ground cinnamon
• 1 cup pecan halves

How to make it:

1. Combine brown sugar, corny syrup, melted margarine and ½ teaspoon/2.5 mL cinnamon mix well. Spread onto bottom of 9‑inch square baking pan. Sprinkle with pecans. Set aside.
2. Heat oven to 435°F/220°C
3. Combine flour, oats, granulated sugar, baking powder, baking soda. ½ teaspoon/2.5 mL cinnamon and, if desired, salt in large bowl; mix well.
4. Cut in 1/3 cup/75 mL margarine with pastry blender or two knives until crumbly.
5. Combine flour, oats, granulated sugar, baking powder, baking soda. ½ teaspoon/2.5 mL cinnamon and, if desired, salt in large bowl; mix well.
6. Stir in buttermilk, mixing just until moistened.
7. Knead gently on lightly floured surface 5 to 7 times; pat into8‑inch square.
8. Cut with knife into sixteen 2‑ inch square biscuits; place over topping in pan.
9. Bake 25 to 28 minutes or until golden brown. Let stand 3 minutes invert onto large platter. Serve Warm.