Alicia writes: As we head 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 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. You can include it in a breakfast buffet for guests to 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 important, it is 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.

Maple-Pecan Granola

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.

3 cups old-fashioned whole oats

1 cup pecan pieces

1/3 cup real maple syrup

4 tablespoons butter

1/3 cup light brown sugar

1/2 teaspoon salt

PREHEAT oven to 325 degrees.

COMBINE oats and pecan pieces in a medium bowl. Set aside. In 2-cup glass measure, combine maple syrup, butter, sugar and salt. Microwave, uncovered, until butter is melted, about 90 seconds. (Make sure it doesn’t boil over in your microwave.) Drizzle butter mixture over oats and pecans, and stir well to mix. Spread oat mixture in a single layer on a large (11-inch-by-17-inch) jellyroll pan.

BAKE for 15 minutes, then remove to stir well. Bake another 15 minutes, until oats are golden brown and crisp. Remove and let cool completely before packaging.

Yield:

5 cups. PER TABLESPOON: 33 calories (50 percent from fat), 2 g fat (0 g saturated), 1.5 mg cholesterol, .5 g protein, 4 g carbohydrates, 1 g dietary fiber, 20 mg sodium