Granola

"While on vacation in central Utah, I stayed in Bicknell at a wonderful place called The Lodge at Red River Ranch," writes Nancy Schmauder of University Place, Washington. "The granola was a breakfast treat worth getting up for." This crunchy granola has a touch of sweetness from honey and brown sugar. It makes a great breakfast served with milk, or a good snack eaten plain. Note that it can be made up to two weeks ahead.

Serve this granola with fruit and yogurt for a delicious breakfast. Or sprinkle it over ice cream to jazz up dessert. Active time: 10 min Start to finish: 30 min

Steve Silverman of South Burlington, Vermont, writes: "I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays." This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own.

Here’s a berry-studded cake so simple you can make it on vacation but so good you’ll want to make it even when you’re not.

Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats.

Clusters are the best part of granola. And there's only clusters here.

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

Stop paying top dollar for store-bought cereal. This homemade muesli couldn't be easier (and more economical).