Yield: 6 servings

• 6 cups quick-cooking rolled oats, divided
• 2/3 cup light brown sugar
• 1/2 cup currants or black raisins
• 1/2 cup coarsely ground walnuts or pecans
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground allspice

1. Preheat the oven to 325 degrees and have ready a dry baking sheet. Combine 4 cups of the rolled oats with the brown sugar, currants, walnuts, salt, cinnamon, baking soda, and allspice in a large bowl.
   
2. Add boiling water and the canola oil and mix well. Set aside for 5 minutes.
   
3. Sprinkle 1 cup of the remaining rolled oats onto a smooth countertop or breadboard. Place the dough on top, and briefly knead the rolled oats into the dough for about 1 minute.
   
4. Sprinkle 1/2 cup of the remaining rolled oats on the countertop. Using a rolling pin, partially roll out the dough.
   
5. Sprinkle the remaining 1/2 cup rolled oats over the top of the dough and roll into a large square 1/4-inch thick.
   
6. Using a dull knife or a spatula, cut the dough into 2-inch squares, rectangles, or irregular shapes and place them on the baking sheet.
   
7. Bake for 6 minutes. Turn the squares over and bake another 6 minutes. Serve warm or room temperature.