Mother always said that breakfast was the most important meal of the day—and here's our go—to healthy and quick breakfast chez nous, thanks to my own mother-in-law. Modify it as you wish: hate pumpkin seeds? Toss 'em. Love pistachios? Go nuts. Packaged in a hinged jar with a ribbon it warms houses, provides hosts with much-needed sustenance the day after the night before, and offers new mothers (and fathers) a breakfast that can be tossed down one handed.

8 cups rolled oats
2 cups oat bran
½ cup fancy-shred coconut, unsweetened
½ cup sesame seeds
1 cup pumpkin seeds
2 cups sliced almonds
1 cup canola oil
½ cup honey
½ cup brown sugar
¼ cup water
2 tsp cinnamon
½ cup dried cranberries, unsweetened

Preheat oven to 350°F.

Put rolled oats, oat bran, coconut, sesame seeds, pumpkin seeds and almonds into a large bowl. In a saucepan, bring oil, sugar, honey, water and cinnamon to a boil. Combine with dry mixture and mix well.

Spread granola evenly onto cookie sheets. Bake for 30 minutes, stirring often. Let cool undisturbed. When cool, mix in dried cranberries. Makes about 15 cups (and will store in an airtight container for 2-3 months). wl