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About 70% of people say homemade food gifts feel more thoughtful than store-bought ones, so you can make a big impression with simple jars of granola. You’ll learn 13 easy recipes that use common pantry items, basic baking steps, and quick assembly tips for clean, gift-ready jars. Start with a bright cranberry-orange mix, move to spiced nuts and chocolate clusters, and finish with labeling and wrapping ideas to… Cranberry-Orange Holiday Granola Bright, zesty cranberry-orange granola perfect for holiday mornings or gifting. Ingredients: 3 cups rolled oats (old-fashioned) 1 cup sliced or slivered almonds 1/2 cup chopped pecans (optional) 1/2 cup unsweetened shredded coconut (optional) 1 cup dried cranberries Zest of 1 large orange 1/3 cup honey 1/4 cup pure maple syrup 1/4 cup coconut oil (or neutral oil), melted 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger (optional) 1/4 teaspoon salt How to Make: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large bowl combine oats, almonds, pecans, coconut, orange zest, cinnamon, ginger, and salt. In a small bowl whisk together honey, maple syrup, melted oil, and vanilla. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the granola mixture in an even layer on the prepared baking sheet. Bake 20–25 minutes, stirring once halfway through, until golden and fragrant. Remove from oven and let cool completely on the baking sheet — it will crisp as it cools. Once cool, stir in the dried cranberries and break into clusters. Store in an airtight container at room temperature for up to two weeks, or gift in mason jars. Enjoy this bright, crunchy granola with yogurt, milk, or straight from the jar for a festive treat! Ginger-Spiced Almond Granola Zingy, toasty ginger almonds meet honeyed oats for a cozy, festive granola you’ll want to snack on all season. Ingredients: 3 cups old-fashioned rolled oats 1 cup sliced almonds 1/2 cup shredded unsweetened coconut (optional) 1/2 cup pepitas or sunflower seeds 1/3 cup brown sugar (light or dark), packed 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground cloves (optional) 1/2 tsp fine sea salt 1/3 cup coconut oil or neutral oil, melted 1/3 cup honey or maple syrup 2 tsp vanilla extract 1 tbsp freshly grated ginger (optional, for extra zing) 1/2 cup dried cranberries or chopped dried apricots (stirred in after baking) How to Make: Preheat oven to 325°F (165°C) and line a baking sheet with parchment. In a large bowl combine oats, sliced almonds, coconut, pepitas, brown sugar, ground ginger, cinnamon, cloves, and salt. In a small bowl whisk melted oil, honey (or maple), vanilla, and freshly grated ginger until smooth. Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake 20–25 minutes, stirring once halfway, until golden and fragrant — watch closely the last 5 minutes so it doesn’t burn. Remove from oven and let cool completely on the pan; granola will crisp as it cools. Once cool, stir in dried cranberries (or apricots). Store in an airtight container at room temperature for up to two weeks. Serve with yogurt, milk, or by the handful — this ginger-spiced almond granola makes snack time feel like a holiday. Maple-Pecan Cinnamon Granola Warm, crunchy maple-pecan cinnamon granola — cozy, nutty, and perfect by the handful or spooned over yogurt. Ingredients: 3 cups old-fashioned rolled oats 1 cup pecan halves, roughly chopped 1/2 cup sliced almonds (optional for extra crunch) 1/2 cup unsweetened shredded coconut (optional) 1/3 cup pure maple syrup 1/4 cup coconut oil or neutral oil (melted) 2 tablespoons brown sugar or coconut sugar 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon fine sea salt 1/4 cup dried cranberries or raisins (optional) How to Make: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment. In a large bowl, stir together oats, chopped pecans, sliced almonds, and shredded coconut. In a small bowl, whisk maple syrup, melted oil, brown sugar, cinnamon, vanilla, and salt until smooth. Pour the maple mixture over the dry ingredients and toss until everything is evenly coated. Spread the granola in an even layer on the prepared baking sheet. Bake for 18–22 minutes, stirring once halfway, until golden and fragrant. Remove from oven and let the granola cool completely on the sheet — it will crisp as it cools. Once cooled, stir in dried cranberries or raisins if using. Store in an airtight container at room temperature for up to two weeks. Give it a try with yogurt and fruit or straight from the jar — delicious either way! Chocolate-Drizzled Nut Clusters Crunchy Chocolate-Drizzled Nut Clusters — sweet, salty, and impossibly snackable. Ingredients: 2 cups mixed nuts (almonds, pecans, cashews), roughly chopped 1 cup old-fashioned rolled oats 2 tbsp brown sugar 1/2 tsp fine sea salt 2 tbsp unsalted butter 2 tbsp honey or maple syrup 1/2 tsp vanilla extract 4 oz dark chocolate (about 1/2 cup), chopped or chocolate chips 1 tsp coconut oil or neutral oil (optional, for smoother drizzle) Flaky sea salt for finishing (optional) How to Make: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment. Toss the chopped nuts, oats, brown sugar, and sea salt together in a bowl. Melt the butter with the honey (or maple) in a small saucepan over low heat, stir in the vanilla, then pour over the nut-oat mixture and mix until everything is well coated. Spread the mixture into small mounded clusters on the prepared baking sheet (use a spoon to form bite-sized heaps). Bake for 12–15 minutes, until golden and fragrant; rotate the pan halfway for even browning. Let the clusters cool on the sheet for 10 minutes so they set, then transfer to a wire rack to cool completely. Melt the dark chocolate (and oil if using) in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Drizzle the melted chocolate over the cooled clusters using a fork or a small spoon; allow the chocolate to set at room temperature or pop in the fridge for 10 minutes. Sprinkle a pinch of flaky sea salt over the clusters while the chocolate is still tacky, if you like a sweet-salty contrast. Store in an airtight container at room temperature for up to one week (or in the fridge for longer). Enjoy these crunchy, chocolate-drizzled nut clusters with coffee, as a snack, or tucked into gift jars for someone special! Peppermint Cocoa Granola Peppermint Cocoa Granola — a crispy, chocolatey, mint-kissed granola that’s perfect for holiday breakfasts or snacking straight from the jar. Ingredients: 3 cups old-fashioned rolled oats 1 cup sliced almonds (or chopped nuts of choice) 1/2 cup unsweetened shredded coconut (optional) 1/4 cup unsweetened cocoa powder 1/2 teaspoon fine sea salt 1/2 teaspoon ground cinnamon 1/3 cup pure maple syrup or honey 1/4 cup brown sugar, packed (optional — for extra sweetness) 1/4 cup coconut oil or neutral oil, melted 1 teaspoon pure vanilla extract 1/2 teaspoon peppermint extract (start with 1/4–1/2 tsp to taste) 1/2 cup mini dark chocolate chips (or chopped dark chocolate), added after baking 1/3 cup crushed peppermint candy canes or candy pieces (add after baking) How to Make: Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper. In a large bowl, stir together the oats, almonds, shredded coconut, cocoa powder, salt, and cinnamon. In a small bowl, whisk the maple syrup (or honey), brown sugar (if using), melted oil, vanilla, and peppermint extract until smooth. Pour the wet mixture over the dry ingredients and toss until everything is evenly coated. Spread the granola in an even layer on the prepared baking sheet. Bake for 18–22 minutes, stirring once halfway through, until the granola is set and slightly crisp at the edges. Remove from the oven and let the granola cool completely on the sheet — it will crisp up as it cools. Once cool, stir in the chocolate chips and crushed peppermint pieces. Store in an airtight container for up to 2 weeks (refrigerate in hot climates). Enjoy this festive crunch on yogurt, milk, or straight from the jar — it’s holiday cheer in every bite! Toasted Coconut and Macadamia Granola Crisp, nutty granola studded with toasted coconut and buttery macadamias — perfect for holiday breakfasts or snacking. Ingredients: 3 cups old-fashioned rolled oats 1 cup unsweetened shredded coconut 1 cup raw macadamia nuts, roughly chopped 1/2 cup sliced almonds (optional, for extra crunch) 1/4 cup pumpkin seeds or sunflower seeds (optional) 1/2 teaspoon fine salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg (optional) 1/3 cup maple syrup or honey 1/4 cup brown sugar, packed (or additional maple syrup/honey to taste) 1/3 cup coconut oil, melted (or neutral oil like canola) 1 teaspoon vanilla extract Zest of 1 orange (optional, for a festive touch) 1/2 cup dried cranberries or chopped dried apricots (stir in after baking) How to Make: Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper. In a large bowl, combine oats, shredded coconut, chopped macadamias, sliced almonds, seeds, salt, cinnamon, and nutmeg; toss to mix. In a small bowl, whisk together maple syrup (or honey), brown sugar, melted coconut oil, vanilla, and orange zest until smooth. Pour the wet mixture over the dry ingredients and stir well so everything is evenly coated. Spread the granola mixture in an even layer on the prepared baking sheet, pressing down lightly so clusters can form. Bake for 18–22 minutes, stirring gently once halfway through, until golden brown and fragrant. Keep an eye so the coconut and nuts don’t burn. Remove from the oven and let the granola cool completely on the sheet — it will crisp up as it cools. Once cool, stir in the dried cranberries or chopped dried apricots. Store in an airtight container at room temperature for up to two weeks. Enjoy your crunchy, tropical-hinted granola — delicious over yogurt, with milk, or straight from the jar as a festive snack! Chai-Spiced Oat Granola Cozy, warm, and perfectly spiced — this chai-spiced oat granola smells like a hug in a bowl. Ingredients: 3 cups old-fashioned rolled oats 1 cup chopped nuts (almonds, pecans, or walnuts), roughly chopped 1/2 cup unsweetened shredded coconut (optional) 1/2 cup pumpkin seeds or sunflower seeds 1/4 cup brown sugar or coconut sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cardamom 1/4 tsp ground cloves 1/8–1/4 tsp ground black pepper (optional, for warmth) 1/2 tsp fine sea salt 1/3 cup coconut oil or neutral oil (melted) 1/3 cup maple syrup or honey 1 tsp vanilla extract 1–2 tbsp strong brewed chai or water (optional, if you like extra chai flavor) 1/2 cup raisins or chopped dried apricots (stir in after baking) How to Make: Preheat oven to 325°F (165°C) and line a baking sheet with parchment. In a large bowl, combine oats, nuts, coconut, seeds, brown sugar, spices, black pepper (if using), and salt. In a small bowl, whisk together melted oil, maple syrup (or honey), vanilla, and chai (or water) until smooth. Pour wet mixture over dry ingredients and toss until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 18–22 minutes, stirring once halfway through, until golden and fragrant. Remove from oven and let cool completely on the pan — granola will crisp as it cools. Once cooled, stir in raisins or dried apricots and transfer to an airtight container. Enjoy with yogurt, milk, or by the handful — this granola brings chai-time cheer to every spoonful! Honey-Roasted Walnut and Fig Granola Sweet, toasty clusters of honey-roasted walnuts and chewy figs — perfect for breakfast or snacking. Ingredients: 3 cups old-fashioned rolled oats 1 cup walnut halves 1/2 cup raw sunflower seeds (optional for extra crunch) 1/2 cup shredded unsweetened coconut (optional) 1/3 cup honey 1/4 cup maple syrup (or extra honey) 1/4 cup coconut oil (or neutral oil), melted 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp fine sea salt 3/4 cup dried figs, stemmed and quartered Zest of 1 orange (optional, for brightness) How to Make: Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper. In a large bowl, combine oats, walnuts, sunflower seeds, and coconut. In a small bowl, whisk together honey, maple syrup, melted oil, vanilla, cinnamon, and salt. Pour the honey mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20–25 minutes, stirring once halfway, until golden and fragrant. Remove from oven and let the granola cool completely on the sheet — it will crisp up as it cools. Once cool, stir in the chopped dried figs and orange zest. Store in an airtight container at room temperature for up to two weeks. Enjoy spoonfuls of this honey-roasted walnut and fig granola with yogurt, milk, or straight from the jar — deliciously addictive! Apricot-Almond Coconut Granola Bright, chewy apricots meet toasty almonds and tropical coconut for a granola that tastes like sunshine in a bowl. Ingredients: 3 cups old-fashioned rolled oats 1 cup sliced almonds (or chopped if preferred) 1 cup unsweetened shredded coconut 1/2 cup raw sunflower seeds or pepitas (optional) 1/2 cup dried apricots, chopped 1/4 cup brown sugar or coconut sugar 1/4 teaspoon fine sea salt 1 teaspoon ground cinnamon 1/3 cup coconut oil, melted (or mild vegetable oil) 1/3 cup honey or maple syrup 1 teaspoon vanilla extract Zest of 1 orange (optional, for brightness) How to Make: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. In a large bowl combine oats, almonds, shredded coconut, and sunflower seeds. Add brown sugar, salt, and cinnamon to the dry mix and stir to distribute. In a small bowl whisk together melted coconut oil, honey (or maple), and vanilla. Pour the wet mixture over the dry ingredients and toss until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 18–22 minutes, stirring once halfway, until golden and fragrant. Remove from oven and let cool on the pan — granola will crisp as it cools. Once cooled, stir in chopped dried apricots and orange zest if using. Store in an airtight container at room temperature for up to two weeks. Serve with yogurt and fresh fruit or snack straight from the jar — enjoy that sunny apricot crunch! Lemon-Poppy Seed Granola Bright, zesty, and delightfully crunchy—this Lemon-Poppy Seed Granola brightens breakfasts and snacks. Ingredients: 3 cups old-fashioned rolled oats 1 cup sliced or slivered almonds 1/2 cup raw sunflower seeds 3 tablespoons poppy seeds Zest of 2 lemons (about 2 tablespoons) 1/4 teaspoon fine sea salt 1/2 teaspoon ground cinnamon (optional) 1/3 cup honey or maple syrup 1/4 cup coconut oil or neutral oil, melted 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1/4 cup chopped dried apricots or cranberries (optional, stirred in after baking) How to Make: Preheat oven to 325°F (160°C) and line a baking sheet with parchment. In a large bowl combine oats, almonds, sunflower seeds, poppy seeds, lemon zest, salt, and cinnamon if using. In a small bowl whisk together honey (or maple), melted oil, lemon juice, and vanilla until smooth. Pour wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake 18–22 minutes, stirring gently halfway through, until golden and fragrant. Remove from oven and let cool completely on the sheet—granola will crisp as it cools. Once cool, stir in chopped dried fruit if you like, then transfer to an airtight container. Enjoy on yogurt, with milk, or straight from the jar for a sunny crunch any time! Pumpkin-Spice Seed Mix Granola Crunchy, cozy pumpkin-spice seed mix granola — autumn in a bowl with a sunny crunch. Ingredients: 3 cups rolled oats (old-fashioned) 1 cup raw pumpkin seeds (pepitas) 1/2 cup sunflower seeds 1/2 cup chopped walnuts or pecans (optional) 1/3 cup shredded unsweetened coconut (optional) 1/4 cup brown sugar or coconut sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8–1/4 tsp ground cloves (to taste) 1/2 tsp fine sea salt 1/4 cup pure pumpkin purée 1/4 cup maple syrup (or honey) 3 tbsp neutral oil (canola, avocado, or melted coconut oil) 1 tsp vanilla extract How to Make: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large bowl, combine oats, pumpkin seeds, sunflower seeds, nuts, coconut (if using), brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. In a small bowl, whisk together pumpkin purée, maple syrup, oil, and vanilla until smooth. Pour the wet mixture over the dry mix and toss until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet, pressing slightly so it clumps a bit. Bake for 18–25 minutes, stirring gently once halfway, until golden and fragrant — watch closely near the end so it doesn’t burn. Remove from the oven and let cool completely on the sheet; it will crisp up as it cools. Break into clusters. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer. Serve with yogurt, milk, or enjoy straight from the jar — pumpkin-spice happiness in every crunchy bite! Brown Sugar Toffee Cranberry Granola Brown Sugar Toffee Cranberry Granola — sweet, crunchy, and perfect for snacking or topping your yogurt. Ingredients: 3 cups old-fashioned rolled oats 1 cup chopped nuts (almonds, pecans, or walnuts) 1/2 cup unsweetened coconut flakes (optional) 1/2 cup brown sugar, packed 1/3 cup toffee bits (or chopped toffee candy) 1/3 cup melted coconut oil or neutral oil (vegetable or canola) 1/4 cup maple syrup or honey 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp salt 3/4 cup dried cranberries How to Make: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. In a large bowl combine the oats, chopped nuts, coconut flakes, brown sugar, cinnamon, and salt. Stir the melted oil, maple syrup (or honey), and vanilla into the dry ingredients until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20–25 minutes, stirring gently once halfway through so it browns evenly. Remove from the oven and immediately stir in the toffee bits so they soften slightly into the warm granola. Let the granola cool completely on the pan — it will crisp up as it cools. Once cool, fold in the dried cranberries, then store in an airtight container for up to two weeks. Enjoy this sweet, toffee-studded granola with milk, yogurt, or straight from the jar — it’s holiday happiness in every bite! Cardamom Pistachio Rose Granola Bright, floral, and lightly spiced—this granola sings with pistachio crunch and rose-scented cardamom warmth. Ingredients: 3 cups rolled oats (old-fashioned) 1 cup unsweetened shredded coconut (optional for texture) 3/4 cup shelled pistachios, coarsely chopped 1/2 cup sliced almonds (or other nuts), optional 1/4 cup sesame seeds or sunflower seeds (optional) 1/3 cup brown sugar or coconut sugar 1 tsp ground cardamom (or 1–1½ tsp to taste) 1/2 tsp fine sea salt 1/3 cup honey or maple syrup 1/4 cup neutral oil (vegetable, canola, or melted coconut oil) 1 tsp vanilla extract 1–2 tsp rose water (start with 1 tsp and adjust) 1/2 cup dried cranberries or cherries (or chopped dried apricots), for mix-in 2–3 tbsp pistachios, finely chopped, for topping (optional) How to Make: Preheat oven to 325°F (160°C) and line a large baking sheet with parchment. In a big bowl, stir together oats, shredded coconut, chopped pistachios, sliced almonds, and seeds. Add brown sugar, ground cardamom, and salt; toss to combine evenly. In a small bowl whisk honey (or maple), oil, vanilla, and rose water until smooth. Pour the liquid over the dry mix and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake 20–25 minutes, stirring gently every 8 minutes so it browns evenly; watch carefully near the end so it doesn’t burn. Remove from oven when golden and fragrant; let cool completely on the sheet—granola will crisp as it cools. Once cool, stir in dried fruit and the extra chopped pistachios. Store in an airtight container at room temperature for up to 2 weeks (or freeze for longer). Serve with yogurt and honey or enjoy by the handful—this granola makes mornings feel elegant and festive. Conclusion Wrap each jar like a tiny promise: a ribbon for warmth, a tag for who gets it, and granola that says you cared. Label flavors so folks know what’s inside. Store jars in a cool place, then hand them out within two weeks for best crunch. If you’re mailing, cushion jars and seal lids tightly. You’ve made something simple, useful, and kind—let each bite speak for you.