Not Your Granny's Granola
Behold the evolution — and elevation — of the humble, hippie classic.
Granola is capable of so much more than being mass produced in bar form or serving as a dry, one-note topping. Which is why we couldn't be happier that, according to the New York Times, granola is getting fancy. Or, more specifically (as the article observes), "chefs [now] view it as an elegant and wide-open canvas for culinary experimentation." Which might mean a duo of granola and foie gras, or a layer of crisp granola encrusting a piece of elk. Today's oats are ambitious. And we like that about them. For more food trends, read up on: