The sweetness of this granola bread in King Arthur Flour's Whole Grain Baking book depends on the sweetness of the granola you use. Unless your granola is very, very sweet, though, this bread isn't going to be dessert-like, so it would still be appropriate for the right kind of sandwiches; ideal for grilled cheese. More

Walk into the Granola Factory and it smells like a bakery with oatmeal cookies in the oven—since, let's be honest, granola is somewhere between cereal and cookies, probably closer to cookies. We went on a tour of the granola-making enterprise, which started in the Virgilio family's B&B kitchen around the corner at the quaint Bethlehem Inn. More

Unlike most granola that's crumbled up into little pieces, this recipe turns out big crunchy clusters perfect for eating right out of the hand. More

This recipe reminds me of early mornings on the ski hill, trying to find that balance of something that will keep me (trying) to stay upright on the slopes for the entire morning without weighing me down. Granola and milk seem like the perfect solution. More

People love to après-ski, but what about breakfast? It's an important meal to think about on any day, but especially one that may include strenuous exercise, inclement weather, and overpriced or inedible lodge food. This Pre-Ski Breakfast menu is tasty and hearty, ensuring you'll have more than enough energy to make it until cocktails. More

I had deceived myself into believing that granola was good for my caloric journey, but who am I kidding? Granola can be seriously delicious, but from a caloric journey perspective it is evil. More

My daily breakfast of yogurt and granola is (almost) as important to me as my morning coffee. Baking up a batch every couple of weeks is another nice ritual. It's really easy, and unlike the store-bought alternative, you can create exactly the balance of fruit, nuts, grains, sweetness, and richness you want. This slideshow will show you the basics of granola-making, with some ideas for a classic version, as well as a more decadent closer-to-candy recipe (with chocolate chips!) and a savory twist with fennel seeds. More

Sometimes, you just have to eat a granola bar. Maybe you want a rib-eye steak, but you're stuck on a wildernessy trail or just at your cubicle, and the rectangular snack is all you got. There was a day when the Quaker Chewys were the leader of the pack. But the granola bar aisle has come a long way, expanding into bars with flax seed, exotic dried fruits (exotic as in, beyond just raisins), and pumpkin seeds (when it's not even October!). We tried about 20 snack bars, in search of the most satisfying ones that didn't just taste like candy. No offense, candy, but this isn't your taste test. Find out which bars were our favorites. More

Jennifer Reese of Slate makes some store-bought staples at home to see if the effort is worth the taste and money. Bagels and yogurt get an enthusiastic "make at home," while homemade cream cheese is expensive and just not the same. She also experiments with jam, crackers, and granola. For more details on cost and taste of the homemade versions, read the rest of the article. Related Hannah's Granola Making Matzo at Daniel in New York City J: Jams, Jellies (and Preserves and Conserves)... More

We set out to investigate the grocery store granola offerings. Although we have big stomachs and big ambitions, trying every flavor from every brand proved impossible. Instead, we selected fairly standard flavors of 14 fairly standard brands for a blind tasting, rating each granola on: sweetness, flavor, clusteriness, and crunch. More