PREP: 15 minutes BAKE: 20 minutes at 300°F MAKES: 7 cups

Fruit-and-Nut Granola

What You’ll Need

4 cups regular rolled oats

1 cup coarsely chopped pecans or slivered or sliced almonds

⅔ cup packed brown sugar

2 tsp. ground cinnamon

⅛ tsp. salt

⅛ tsp. ground allspice or nutmeg

½ cup butter

¼ cup honey

1 cup dried fruit (such as raisins, golden raisins, currants, snipped tart red cherries, blueberries, cranberries, snipped apricots, snipped apples, and/or snipped dates)

Plain or vanilla yogurt (optional)

How to Make It

1. Preheat oven to 300°F. Lightly grease a 15×10-inch baking pan; set aside. In a large bowl combine the first six ingredients (through allspice); set aside.

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

3. Bake about 20 minutes or until light brown, stirring after 10 minutes. Remove from oven. Stir in dried fruit. Spread granola on a large piece of foil to cool. If desired, serve with yogurt.

To Store: Transfer to an airtight container. Store at room temperature up to 5 days or freeze up to 2 months; thaw before serving.

PER ½ CUP: 373 cal., 15 g fat (5 g sat. fat), 17 mg chol., 84 mg sodium, 54 g carb., 6 g fiber, 9 g pro.