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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.

Source: Midwest Living

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Recipe Summary test

prep:
15 mins
bake:
15 mins
total:
30 mins
Servings:
8
Yield:
Makes about 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; fat 13g; cholesterol 15mg; saturated fat 5g; carbohydrates 47g; mono fat 5g; poly fat 3g; insoluble fiber 6g; sugars 19g; protein 8g; vitamin a 243IU; vitamin c 0.6mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 24.2mcg; sodium 81mg; potassium 286mg; calcium 40.4mg; iron 2.3mg.
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