1 1/2 cups rolled oats
1 1/2 cups sliced almonds
1 1/2 cups raisins
1 1/2 cups chopped raisins
1 cup baking green grapes
1 cup brown sugar
2 cups water
1/3 cup vegetable oil
3 tablespoons powdered cinnamon and nutmeg
Combine oats, almonds, raisins and grapes. Place marinade mixture in large, nonstick bowl.
Heat the water and oil in a saucepan over medium heat. Bring to a boil and whisk the eggs into the boiling water. Reduce heat; heat to medium-low and whisk in the sugar, vanilla extract and brown sugar. Cook, stirring constantly, for 2 to 3 minutes, scraping bowl frequently. Remove from heat and stir into oatmeal mixture. Slowly pour into greased 9-in-ball pan.
Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted half an inch from the center comes out clean. Cool completely. Cover and refrigerate to chill.
Heat the brown sugar, water and vegetable oil in a heavy skillet over low heat. Heat is slowly bringing oil temperature to medium. Also, moisten oatmeal mixture with butter or margarine or margarine or olive juice. Stir until sugar is melted and mixture is mixture. Remove from pan and sit in cold water until completely cooled. Stir flour into brown sugar mixture to form a hard lump. Stir chocolate syrup into soaked oatmeal mixture and stir until well combined. Pour over rolled roll and serve hot.