At Abilene's Victorian Inn in Kansas, chef Adrian Potter bakes this favorite granola for guests. You can eat it with milk or layered in a parfait with yogurt and fruit. We love how the recipe lets you customize the nuts and fruit to your taste.




  • Lightly grease a 15x10x1-inch baking pan; set aside. In a large bowl, combine the oats, pecans, brown sugar, cinnamon, allspice and salt; set aside.

  • In a small saucepan, heat butter and honey over medium heat until butter melts, stirring occasionally. Drizzle over the oats mixture; toss to coat. Spread evenly into the prepared pan.

  • Bake in a 300°F oven 15 to 20 minutes or until light brown, stirring after 10 minutes. Remove from oven. If you like, stir in dried fruit.

  • Spread granola on a large piece of foil to cool. Store at room temperature in an airtight container for up to 5 days. (Or place in freezer bags and freeze for up to 2 months.)

Nutrition Facts

326 calories; 13 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 15 mg cholesterol; 81 mg sodium. 286 mg potassium; 47 g carbohydrates; 6 g fiber; 19 g sugar; 8 g protein; 0 g trans fatty acid; 243 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;