Adapted from Ina Garten

I started with Ina Garten’s recipe but hacked it a bit. First, I decreased the sugar because, as I mentioned, I find most granola bars excessively sweet. Think you’ll miss it? Stir in the 1/4 cup brown sugar I took out. I also removed the tablespoons of butter, as I’m convinced that the oil component in most homemade granola recipes prohibits clumping. Of course I have yet to do a side-by-side test of this theory — this is the Smitten Kitchen, not America’s Test Kitchen! — so if you think you’ll miss the butter, stir in three tablespoons, melted.

Finally, if you’re going to be a houseguest this holiday weekend — can I come, too? — I think these would make a spectacular hostess gift. Or, you know, something to tide you over until the rest of the house rouses for a late breakfast.

Makes 12 to 16 granola bars