Preheat oven to 350°F. Grease 9x13 pan with no stick cooking spray. In large bowl, mix flour, oatmeal, brown sugar, butter, baking soda and salt until crumbly. Reserve 3 cups for top. Press remaining crust into 9x13 pan. Bake 10 minutes.
Meanwhile mix flour into caramel mixture. Sprinkle chocolate chips and nuts over partially baked crust. Drizzle evenly with caramel mixture and cover with remaining crumbs.
Bake 18 - 22 minutes until golden brown. Cool completely in pan, 1 hour in refrigerator. Cut in 36 bars and store in air tight container.