Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. Over two hundred five-star reviews agree!
In fact, I love this recipe so much that I shared it in my cookbook, Love Real Food. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). It also stores beautifully, so it makes a great homemade gift.
Once you try homemade granola, you won’t go back to store-bought granola. It’s so much better!
This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.
Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?
Watch How to Make Healthy Granola
Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.
By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.
Healthy Granola Ingredients
Oats
Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.
Nuts and/or Seeds
I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.
Unrefined Oil
Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.
You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!
Natural Sweetener
I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.
Salt and Spice
For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).
I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.
Dried Fruit
Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.
Optional Mix-Ins
For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.
You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).
If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).
Chunky Granola Tips
Some of you, like me, love big clumps in your granola. Here are my tips to achieving the best clumps:
- Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic half sheet pan (affiliate link) for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls overboard.
- Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
- For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
- Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds.
- Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.
Even with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. It’s always delicious, though!
Granola Variations
This recipe is my favorite, go-to granola recipe. Over the years, I’ve played around with it to create a bunch of fun variations. Here they are for inspiration:
- Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins.
- Triple Coconut Granola: This recipe calls for coconut oil, large coconut flakes and shredded coconut.
- Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor.
- Honey Almond Granola: Just what it sounds like, plus chopped dried apricots! Delightful.
- Gingerbread Granola: This granola includes molasses and extra warming spices, plus coconut flakes, dried cranberries and chopped candied ginger.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.
PrintHealthy Granola
- Author:
- Prep Time: 5 mins
- Cook Time: 21 mins
- Total Time: 26 minutes
- Yield: 8 cups 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.
*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.
Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”
▸ Nutrition Information
Therese Glass
I have wanted to make my own granola for a while now and finally did so! I found your recipe and made it yesterday…it is AWESOME!
Thanks for an easy, healthy, and delicious recipe!
Ann
Where does the saturated fat come from if you are using olive oil? I’m looking at nutritional information.
Kate
Hi Ann, the nutritional information is below the notes section of the blog.
zan
Ive made many different types from this base recipe. Appreciate you, Kate! Thanks for all recipes and tips <3
Curious what temp it's supposed to bake for. Can't find it in the recipe. I've been just eyeing it ;)
z
Kate
Hi Zan, it’s in the first step. 350 degrees.
Ellen Mascarin
I will keep making this great granola. I found the Presidents choice brand (not sure if available in U.S)is gluten free and organic. I used what I had,raisins and currants, pistachios, sunflower seeds, some pumpkin seeds, unsweetened shredded coconut. I also used some liquid stevia in place of some of the honey.I added the nuts and seeds
late because I have read that the healthy fats in them can be damaged by the baking temp. thanks for this recipe!
Flora P Sperberg
I use this every time and add a couple of tablespoons of Mac nut or almond butter. I bake it with the dried fruit in and the last batch I had no dried fruit so I used nice bars that I personally do not like so they were a great sub cuz the granola was on point
Char
This granola is wonderful! My kids are happy to switch to it from commercial cereal, which was my goal. Thanks!
Mary
Absolutely the best granola I’ve ever tasted, used dried cranberries and raspberries, slivered almonds, chopped hazelnuts and maple syrup. I lessened the amount of maple syrup the second time around to make it a little less sweet. 21 min was all it needed.
Lorraine Barrios
Wow, I’ve made other recipes, but this is my favorite. I added dates and cranberries. Yummy.
Julie
Great recipe. I make a batch every week using extra virgin as my option.
Joanne
Never going to make this ever again.
Why? I can’t stop eating it! Don’t know about it being healthy if you eat the batch in one go.
Mrs R
Third time making this Granola. It’s delicious and you are correct, I will not buy Granola again. I use half honey and half olive oil. I’m trying to cut out salt so haven’t added it and it’s still truly scrumptious.
Kate
I love to hear that! Thank you for your review.
James Howden
Thank you very much for such a versatile recipe. This is my go to recipe now, I generally use 1/2 cup of Pepitas/Pine nuts mix, have tried walnuts, slivered almonds, hazlenuts, pastatios (burn easy, mix in about 20 min to go). I vary my fruit, have tried dried mango, gojie berries, diced apricot, dried blueberries an of course always cranberries.
The trick is to stir your mix every ten minutes. This will ensure an even golden mixture in the end. I always press it down towards the final minutes for clusters.
I have a half cup of the mix every morning with fresh blueberries and a small tub of greek yogurt mixed together. frozen if none available.
Betsy
I love this granola! I made it yesterday day and gave some to my neighbors who also loved it.
I used olive oil and honey, and added those dried banana chips and coconut.
I used the half sheet and pressed down on the granola at the halfway mark.
The only problem is that a lot of it has stuck to the parchment paper.
Any suggestions? Thank you.
Kate
I haven’t run into that issue. Did the oil and sweetener mixture get evenly spread or did it seem to clump?
Ellen
I make your granola almost weekly and we love it. No more store bought cereal for us! I just add lots more Ceylon cinnamon.
Janie
I love this granola! I didn’t have any dried fruit today so I used sunflower seeds an pepitos. The pecans are so good in it! I freeze it and put some over my yogurt in the mornings.
Kaden Jenkins
I made this recipe it is really good. I 3x it every time so I have more for longer periods of time. I use raw pumpkin seeds, pecans and almonds. Instead of coconut oil or olive oil, I use avocado oil. I also add the coconut flakes halfway through cooking.
Val
This is a great recipe, thank you! I am interested in finding the nutrition information for this. I made it with honey and followed the recipe exactly.
Jill
Hi. I am using this recipe now for my granola. But, I would say that it has too much salt, I add just a pinch. Also, too sweet, so I use 1/4 cup maple syrup.
Rebecca Gelman
Going to give your recipe a go. Wondering why the dried fruit is added after you bake the granola?
Kate
Hi Rebecca, I hope you try it! If added during the cooking process, it will burn.
Dana Lally
I made this once so far. I’m getting ready to make it again, because it was so good! I used the coconut oil and maple syrup options. I didn’t have many clumps, so does anyone have any tips for more clumps? I used parchment paper and I pressed it down halfway through the baking.Thank you!
Kate
Hi Dana, How long did you bake it for? If it was baked too long it can get slightly overdone and not clump as well. Some oven temps can vary.
JBF
No hyperbole in the name—this is indeed the BEST granola I’ve ever had! Very similar to that of the Cheesecake Factory, with a scrumptious salty-sweet flavour and wonderful crunch. A+++ recipe!
Kate
Great to hear, JBF! Thank you for your review.
Monika
This os a delicious recipe. My family loves it. It is easy and versatile.
Becky
This is our favorite granola. So delicious and easy!
Tracy Harrington
We’ve made this recipe about 5 times now and each time we enjoy it, making slight tweaks (adding chia seeds, or pepitas, flaked coconut, craisins vs raisins.) Thank you for this excellent, easy, adaptable recipe! We’re all done with retail granola, loving the ability to know exactly what is in our favorite foods!
Akane
I tried this recipe to store healthier snack. This taste sooooooo good and easy to make. I can’t stop eating this so it doesn’t work for my diet while I finish the 1/2 of the recipe granola in 3 to 4 days
Right after I took out the granola, It still seems quite soft but when it cooled, it has perfect crunchy texture. I put almost twice amount of nuts otherwise there are a ton of oatmeal
Rocio
This recipe is absolutely amazing, it puts the bought granola to shame. So delicious
Kate
I’m exicted you loved it, Rocio!
Therese Glass
Love it! I’m going to try to make it chunkier next time!
Crystal
WOW!!! This is absolutely delicious.
Kathy Owensby
I made this today. It’s delicious! And you are right… I won’t go back to store bought. I used the maple syrup and it turned out just right.
Kate
Great to hear, Kathy! Thank you for your review.
Jess
I have never written a comment on a recipe but I just had to for this one – absolutely amazing granola recipe that I’ve been making on a weekly basis. It’s so delicious and easy to make. Thank you!
Kate
You’re welcome, Jess! I’m delighted you enjoyed it.
Regina Sam
Love it…….make ie every week now.
Cattie
Can’t wait to try this! Do you think adding cocoa powder would work? I’m not a big fan of chocolate chips in granola but love the taste of cocoa.
Kate
I haven’t tried it, sorry!
candice
I tried it with ghee mixed with a little coconut oil. I bet butter would work well too. I love this recipe!
Pam
I love this granola. I can’t stop eating it. It is my evening treat before going to bed.
Thank you so much!
Chez
Hi Kate, just made this. It made my kitchen smelly lovely
Delicious! At least I know what is in it and super healthy.
Thanks for the recipe
Kate
You’re welcome, Chez!
TREX
PERFECT recipe, I’ve made with olive oil or coconut oil, both are good!! I used raisins but today I am making a batch with cherries. My opinion is to use the pumpkin seed / pecan combo, so delicious. But this recipe is so good, you just use whatever you have on hand, I used the maple syrup but had to top it off with honey. Kate thank you for another fine recipe, I tell all my friends and family that I have never had a bad recipe from you, and that is so wonderful!!!!
Kate
Great to hear, Trex!
Kylie Seibold
This is my go-to granola recipe. I’ve made it numerous times and it always turns out amazing. Everyone that tries it absolutely loves it!
valerie
I haven’t made granola in more than 50 years and decided to try again. Love this recipe! Easy and tasty.
Melissa T.
I once before tried making homemade granola and it didn’t quite turn out well enough to want to make it again. This recipe however, it is now a staple in our house and I’m on my sixth batch in two months.
I generally drink 3 or 4 cans of Coke a week (I know, I know) and have been trying to break the habit. This granola makes me excited about my yogurt snack which is the perfect sweet treat in the afternoon. It has helped me curb the craving for Coke and I’m so happy about this!
We chop the pecans, use honey, use coconut oil, and add a bit more cinnamon. It is so delicious!
Sharon
I love making my own granola and try different recipes. This on by far is my favorite because it was easy to put together and I had all the ingredients on hand. Thank you for sharing, so delicious.
Patricia
My go to recipe. Love it in every way. Great flavour, excellent ingredients and crunch. Eat it every day with my yoghurt and blueberries.
Laura Deebach
Hey … Hi
AWESOME recipe!!!
Not a ‘review’ type person BUT this warranted one!!!! Followed directions exactly as have done ‘other’ granola recipes & ended up being disappointed.
I’m a cook on a tugboat feeding 10 guys breakfast,lunch & dinner. Most of these young bucks are on ‘healthy diets’. It’s quite the feat thinking & creating meals.
Your granola recipe has made it to my ‘keeper list’& even my captain wants it
I’ve subscribed to your website & look forward to trying more!!!
Thanx so much
Laura
Kate
I’m glad you did, Laura! Thank you for your review.
Lisa Chandler
This truly was the best granola! Thank you! Finally a recipe that turned out perfect. No more store-bought granola with junk ingredients for me.
Mary B
I love this Granola. It’s so good and healthy. I had read that if you add an (1) egg white that has been whisked and then mix it in well, right before it is baked that it comes out crispy. This is a very good recipe. I have tried your orange and cranberry also. So good!
Howard
Only put the nuts in halfway through baking or they will get burned and nasty with the oils all gone and turn rancid even if kept frozen.
Egle
Glad it came as no 1 on Google search. Second time making, throwing in all nuts and seeds I have in my cupboard. House smells divine!
Kate
Great to hear, Egle!
Janet
Made it today. It is sooo good! Thank you!
Yvette Hayes
I made this recipe with pecans, almonds, walnuts, cranberries, raisins, vanilla and honey. I didn’t want to use cinnamon and olive oil, but I did. The reason why I chose your recipe, it’s the closet to the Bear Naked Fruit and Nut I fell in LOVE with YEARS AGO Nevertheless, since I can fruits and bake homemade bread, why not granola. THANKS!!
Kate
You’re welcome, Yvette!
Mira Pinkus
Honestly this granola is amazing. I’ve been substituting pecans for walnuts because pecans are so pricey, which isn’t AS good but it’s still a super decent granola (a mix of half and half is also nice– I also mix in about 1/8th Cup of chia as part of the “nuts and seeds” for the extra fibre and I think a nice texture). ! I also think it’s much better with maple syrup than honey ☺️
Kate
Thank you for sharing how you made it, Mira!
Ellen
This looks so good! If I only have roasted salted pecans or cashews will there be any issues with burning if I mix them in to bake with the oats etc or should I add them at the end?
Kate
It might, but I’m not sure without trying it. Sorry! Let me know how it turns out for you.
katie miller
Absolutely Delicious ! Will make again for sure!
Kate
Great to hear, Katie!
Crystal S
Literally THE BEST. We made it 2 weeks ago and just made a second batch tonight. Thanks for sharing this!
Kate
You’re welcome, Crystal!
Ann
This is a great recipe! I add the coconut and it really gives it another layer of flavor. The only change I made was using grapeseed oil.
Beverly Meteyer
Absolutely delicious. I made it with 90% pecans and 10% sunflower seeds and topped it off with a large handful of unsweetened coconut flakes before baking. After it was done, I chopped up a Medjool date and put everything in a bowl with coconut/almond milk and ate it.
So nice to be able to make food that tastes good and doesn’t have canola oil in it.
Kate
Thank you for sharing, Beverly! I appreciate your review.
Christy
I have been making granola since the 1970s. This recipe is the bomb. I’ll never go back! -Thank you for sharing
Kate
Great to hear, Christy! Thank you for your review.
CC65
I have made this several times, it is so good !! I use local honey, greek olive oil ,almonds and low sugar cranberries. Thank you for this wonderful recipe.
Audrey
I’ve made this four times! So much cheaper than buying the organic, non-gmo, “clean” option at the store, and so easy. Great recipe! And versatile. I put in WAY more cinnamon and I’ve done chopped nuts and coconut. Love it.
Kate
Thank you for sharing, Audrey!
JME
This is excellent granola! It’s perfect. I followed the recipe to a T and it’s fantastic.
Kate
Great to hear, JME!
Sarah
Barbara, I’ve seen a recipe where they use egg whites as the binding agent rather than oil.
Serves 8
3 large egg whites
1/4 cup pur maple syrup
2 1/2 teaspoons ground cinnamon
2 cups brown rice cereal
1 1/2 cups rolled oats
Not as good as the Cookie and Kate recipe but maybe you could try incorporating the egg whites into this?
Hope that helps.
Dan
Love this granola. Any way to turn this into granola bars?
Kate
Hi Dan, I recommend my Easy No-Bake Granola Bars.
Rebecca Gelman
I halved the recipe since this was my first time making. Used honey, coconut oil, pecans & walnuts. Added cranraisens & chocolate chips. Baked for 23 minutes. My pan was on a pizza stone but my granola did not burn. Very pleased with the results. Delicious!
Kate
Great to hear, Rebecca!
Dianne
I have made this recipe several times, because my son won’t stop eating it! It is so good! I use it as a topping for yogurt bowls, overnight oats, frozen yogurt… my son eats it by the scoop! It is our favourite Thank you for sharing
Kate
I love that! Thank you for your review, Dianne.
Joyce
I usually use a recipe with pumpkin puree but decided to try this one. My husband just declared this is the best granola!! I used olive oil/canola oil mixture, raisins, coconut, pumpkin seeds and sliced almonds. This will be my go to recipe!! Thank you.
Madison Yates
Hi Kate, any idea how many calories per serving?
Kate
Hi Madison, the nutritional information is below the notes section of the blog. You just need to click to expand. Does that help?
Jeanne
Yummy! I’ve made it several times. It’s my go-to granola recipe. Thank you, Kate!
Kate
Great to hear, Jeanne!
Rose
Would you know what time and temp should I cook this if I use an air fryer?
Kate
I don’t have directions for an air fryer, sorry!
Emma
Best granola recipe I’ve found on the web do far. I’ve made it about half a dozen times with all different kinds of dried fruits, seeds and nuts. Each batch has been delicious.
sue Moore
absolute the best granola- anyone ever tried adding some steel cut oats with the oatmeal?
Stephanie T.
Fabulous granola recipe! I made as written using whatever nuts, seeds and dried fruit were on hand (sunflower, pepitas, walnuts, hazelnuts, cranberries, apricots, raisins). I used Lyle’s Maple Flavoured Syrup with the honey bc real maple is so damn costly (sorry). I flattened it out with a spatula half way through as instructed and it clumps beautifully. I also cooked it at a 140 celsius for 35 mins and when sugar bonds break all to the good for me as I like it toasty!
Kate
Thank you for your review, Stephanie!
Maria
I have made this probably 20 times over the past few years, with its different variations. It has replaced store-bought cereal in our household. I use organic oats from Whole Foods 365, which is actually pretty cheap. Some news articles have come out recently about the chemicals that they put on commercial, non-organic oats, so stick with organic if you can.
Lisa
I downloaded your book as I have tried many of your recipes online and have loved everything I’ve tried and I was delighted to find out that Cookie is actually your dog! I too am a dog lover! I made your granola recipe this week to try to encourage my teenage son to choose healthier and we both love it!
Kate
Wonderful to hear, Lisa! Thank you for sharing.
Priscilla
I have made this many many many times. I just keep forgetting to post a picture for Instagram or say thank you for the recipe lol I get so excited to eat it, thank you for the recipe! You rock!
Kate
I’m glad you loved this recipe, Priscilla!
Cherie
I used fine grain pink himalayan salt and it was WAY too salty. I ended up adding much more of the other ingredients to try to dilute the salty taste. I ended up with a LOT more granola than I was planning on. I found this kind of weird, because this type of salt isn’t usally as strong as regular table salt. The end product turned out okay, but next time I will use 1/3 of the amount of salt called for in the recipe.
Kate
Sorry to hear you didn’t love this recipe, Cherie.
Rory Albert
How long does this delicious granola last in the fridge?
Or the freezer?
Thanks
Kate
Hi Rory! See the storage notes in step 6.
Cheryl S
Excellent, healthy and super easy! I actually added unsweetened shredded coconut before baking and love the toasted flavor. Doubled the cinnamon as I love it.
Will definitely make it often. Thanks!
Shelley Theis
I’ve made this recipe several times now, and it’s always better than anything I can buy. I have a sheet in the oven right now and it smells so good and homey! I happen to have some chocolate-covered cherries I might add when it cools!
thanks Kate! Go KC!
Shelley
Marie Camilleri
This is the best granola I have ever made! I changed it up with your options and it’s still the best! I always make a new batch when I run out!
Love ❤️ it!!
Thank you
Marie
Tari
I made this a couple weeks ago and am now on my second batch, it is wonderful. Next time I’m going to start branching out and trying out some of the variations that are listed. The cranberry orange looks especially good to me this spring!
Kate
Great to hear, Tari!
Anne
My daughter shared this recipe with me a few months back. It is the BEST granola! I love that there is no sugar and I know the ingredients! I have already made it several times! I love it on Greek Yogurt with fresh fruit. Also, just as a snack. Thank you!
Kate
You’re welcome, Anne!
Marge L
I use this recipe all the time and love it. It’s my go to starting place for all types of granola. THANK YOU!
Kate
You’re welcome, Marge! I appreciate your review.
Emie J.
⭐️⭐️⭐️⭐️⭐️ Your recipe is my “go to” granola recipe. We love it! Have made it in big batches and given jarfuls as gifts! ALWAYS a big hit. Thanks so much!
Kate
You’re welcome, Emie! I appreciate your review.