Melissa Fritz, Culinary Institute of America "As a pastry chef, I love to play with chewy-crunchy textures and sweet-tart flavors like those in this granola. Toasted grain, roasted nuts, and gently burnt caramel are my go-to for warmth and comfort. I would serve this as a topping for sautéed apples with cider and thyme or folded into waffles."
