Now that Thanksgiving is over and we are heading into the biggest gift-giving season of the year, I want to share a treat that is as wonderful to distribute as it is to keep and enjoy at home. My Maple-Pecan Granola is an inexpensive treat to bake, package and give to anyone on your list. And you'll definitely want to make a couple extra batches for houseguests.
I love granola sprinkled on cooked oatmeal or cereal, by itself with fresh berries and milk, or stirred into my favorite yogurt.
It's one of those items you can include in a breakfast buffet for guests that add a special touch to a usual spread. And later in the day, it makes an awesome ice cream topper.
When I want to get really fancy, I layer it with plain Greek yogurt, drizzle it with honey and top it with a fresh raspberry, as in today's serving suggestion.
I know what you're thinking -- why make my own granola when there are so many on the market?
Why not? It's so simple, and more importantly, it is way cheaper. You can even make a double batch and bake it at the same time by just alternating racks when you take the pans out to stir.
Tie up a cellophane bag with a brightly colored ribbon or use a Mason jar. Granola keeps at room temperature, in an airtight container, for up to three weeks.
Serving suggestion: Layer 1 to 2 tablespoons Maple-Pecan Granola alternately with plain Greek yogurt in a decorative glass. Drizzle with 1 teaspoon honey and top with a fresh raspberry.
• Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" Write them at Desperation Dinners, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or email@example.com. More at the Desperation Dinners website, kitchenscoop.com.