Granola goes upscale

02/19/2013 | New York Times (tiered subscription model), The

Granola has grown up from its wholesome, earthy roots into a fashionable ingredient that is packing grocery store shelves and popping up on restaurant menus across the country, from corner cafes to the Four Seasons. Varieties abound, from sweet chocolate-laced versions to gluten-free options. "There’s a ton of innovation in granola," said Whole Foods executive Errol Schweizer. "You can do a lot with it.”

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New York Times (tiered subscription model), The

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