Granola just didn’t crumble and go away when the hippies grew up. The cereal, like its sturdy grain-fruits-and-nuts ingredients, is as resilient as Birkenstocks and is actually having a resurgence around town. Michele’s Granola—an all-natural, organic mix with choices like pumpkin spice and ginger hemp—and Stone Mill Bakery, with its Tupelo honey granola, are just two of the local businesses continuing the cereal’s legacy. Atwater’s (several locations including Belvedere Square) has also stirred up the breakfast table with its own granola brand in delicious combinations like cherry chocolate ($3), pictured, coconut chocolate chip, and just granola. No tie-dye required when indulging.
Local bakers create a stir with the popular breakfast mix.
Issue date: March, 2013