Homemade gifts are sometimes the most meaningful. My favorites include a sweet-and-savory granola, a sweet-and-salty party mix, and homemade buttermilk pancake mix that yields a tender, fluffy pancake in just a few minutes. I also love this homemade version of Nutella, made with pecans and completely free of preservatives and other processed ingredients. The homemade puppy chow is sweet and decadent, a treat for kids and grown-ups alike. And finally, my family’s favorite baking tradition: Butter Pecan Coffee Cake. I’ve never had a Christmas morning without it!

Whether you’re delivering these to friends and neighbors, or keeping them in your own pantry for holiday houseguests, here are some of my favorite recipes for gifting around the holidays.

**Olive Oil Granola**

Makes 6 cups

2 1/2 cups pecan pieces or roughly chopped pecan halves
1 cup old-fashioned rolled oats
1 cup shredded unsweetened coconut
1/2 cup pumpkin seeds
1/2 cup sunflower kernels
1/4 cup sesame seeds
1/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon cinnamon
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne, optional
1/2 cup extra-virgin olive oil
Preheat oven to 300˚F. In a large bowl, combine pecan pieces, oats, coconut, pumpkin seeds, sunflower kernels, and sesame seeds.
In a separate bowl, whisk together brown sugar, maple syrup, cinnamon, salt, and cayenne, if using. Whisk in olive oil until smooth. Pour mixture over the dry ingredients and fold with a rubber spatula until everything is coated evenly.
Line a baking sheet with parchment paper or a silicone baking mat. Bake in preheated oven for 60-70 minutes, stirring every 15-20 minutes, until golden brown, crispy, and fragrant. Let granola cool completely on the baking sheet, then transfer to airtight containers and store in the freezer for the best texture and shelf-life.

**Buttermilk Pancake Mix**

Makes 7 cups
3 cups all-purpose flour
1 cup almond flour
3/4 cup buttermilk powder
1/3 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon coarse kosher salt
1/2 teaspoon ground cinnamon
1 cup toasted chopped pecans, optional
In a large mixing bowl, whisk together both flours, buttermilk powder, sugar, baking powder, baking soda, salt, and cinnamon. Mix well so no lumps remain. Stir in toasted pecans, if using. Store in airtight containers at a cool room temperature (or, refrigerate or freeze to extend the shelf life and ensure freshness).
**Cooking Instructions:**
Stir together 1 ½ cups pancake mix, 1/2 cup water, 1 egg, and 2 tablespoons melted butter until combined (a few lumps is okay). This will make 6 pancakes using a ¼ cup scoop.

**Homemade “Nutella”**

Makes about 10 ounces
2 cups pecans
1/3 cup confectioners sugar
3 tablespoons cocoa powder (not dutch processed)
1 tablespoon neutral oil, such as grapeseed or avocado
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt

Preheat the oven to 300˚F. Spread pecans on a baking sheet and toast in the preheated oven until fragrant, about 10 minutes. Let cool completely.
Add cooled pecans to the bowl of a food processor fitted with the metal blade. Process for 1 minute until it forms a thick paste. Stop and scrape down the sides with a rubber spatula. Process again until smooth and shiny, about 1-2 minutes longer.
Add powdered sugar, cocoa powder, oil, vanilla, and sea salt and process again until smooth and creamy, about 1-2 minutes longer. Stop and scrape down the sides as necessary. Transfer to small glass jars and store in the refrigerator for up to 2 weeks.

Puppy Chow with Pecan Butter

Makes about 12 cups

2 cups (8 ounces) pecan halves
1/4 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
1 (12-ounce) box of Chex rice or corn cereal (about 11 cups)
8 ounces bittersweet chocolate chunks
2 cups confectioners’ sugar, sifted

Preheat oven to 300˚F. Spread pecans on a baking sheet and toast for 10-15 minutes until golden and fragrant. Remove and let cool completely.
Add cooled pecans to the bowl of a food processor fitted with a metal blade. Process for 1 minute, until you have a thick paste. Stop and scrape down the sides with a rubber spatula. Process for 1 minute longer, until the paste begins to thin and become smooth. Stop and scrape down the sides again. Add vanilla and salt and process for 1 minute longer, until your pecan butter is super smooth and creamy.
Melt chocolate over a double boiler or in the microwave (microwave in 30 second increments, stirring after each cook time, for about 1 ½ to 2 minutes). Stir in pecan butter until smooth.
Place cereal in a very large mixing bowl. Pour pecan-chocolate mixture over the top and gently stir with a rubber spatula until cereal is evenly coated.
Add 1 cup confectioners’ sugar to a gallon sized zip-top bag. Add half the cereal mixture and seal tightly. Shake very well until the cereal pieces are evenly coated. Spread onto a parchment-lined baking sheet. Repeat with remaining 1 cup confectioners’ sugar and cereal. Shake thoroughly, then spread onto the baking sheet. Toss gently by hand to make sure each piece is coated evenly, dusting with a bit more confectioners’ sugar if necessary.
Transfer to an airtight container and store in the refrigerator for 3-4 days. Or, for the best texture and shelf life, store in the freezer for 3 weeks. (If it lasts that long!)