I’ll-Miss-You Granola

This might also be called "Thanks-for-having-me" Granola or "Congratulations" Granola or "Just-Because" Granola. Because once you taste the crazy good olive-oil infused concoction -- as I did at my friend Melissa's house -- you will want to make it for everyone you know for every occasion. So far, mason jar after mason jar has been filled with it and given to my dad for Father's Day, to weekend hosts who let my family crash their home for a backyard camp-out, and for my daughters' two heaven-sent teachers as end-of-the-year gifts. I gave the girls blank shipping tags (which you can find at any stationery store) so they could tie on a personalized message. Abby chose "I'll Miss You" and Phoebe chose "I Love You." That one works, too.

I'll-Miss-You Granola From Melissa Clark's Olive Oil Granola, The New York Times.

3 cups old-fashioned rolled oats 1 1/2 cups raw pistachios, hulled 1 cup raw pumpkin seeds (pepitas), hulled 1 cup coconut chips 3/4 cup pure maple syrup 1/2 cup extra virgin olive oil 1/2 cup packed light brown sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cardamom

Special equipment Medium-size mason jars or any old glass jars Plain shipping tags

Preheat oven to 300°F. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Transfer granola to a large bowl and let cool. Add to jars when completely cool and tie a shipping tag to the top. If there is no notch on the lid as shown above, replace the tag's string with a long, thin ribbon and tie the tag around the neck of the jar.

If you're not giving the granola away, serve with yogurt and fresh berries.

Makes about 9 cups.