Paper Palate

… the cereal bar, that is. Florida’s “best newspaper” reports on a growing trend, cereal and granola bars. This is definitely a movement I can get behind. With a customer base ranging from babies just cutting their first teeth to seniors, the patrons are as diverse as the offerings.

Offerings free refills and make-your-own granola, these establishments are managing to tap into both the health-conscious and the sugar-fiends alike. Cheerios and a ripe banana your thing? They’ve got you covered. Cocoa Puffs with whole milk? Yep, got that too.

Catch the craze at a cereal or granola bar near you. In the meantime, you can try your hand at this homemade granola recipe offered up by the St. Petersburg Times. I know I’ll be making it this weekend.

CEREAL BARS
THE 4TH STREET GRANOLA BAR (230 Fourth St. N, St. Petersburg; (727) 251-7137) is open 8 a.m. to 5 p.m. Monday through Friday and 8 a.m. to 2 p.m. Saturday.

The SURREAL BOWL (661 Central Ave., St. Petersburg; (727) 278-0178) opens at 8 a.m. every day but Tuesday. It closes at 6 p.m. weekdays and 8 p.m. on weekends, but stays open late for live jazz on Wednesday nights.

Granola
4 cups old-fashioned rolled oats
2 1/2 cups sliced almonds
1 1/2 cups sweetened flaked coconut
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup honey
1 cup dried cranberries
1 cup golden raisins

Put oven rack in middle position and preheat oven to 270 degrees. Line a large shallow baking pan with foil and oil foil.

Toss together oats, almonds, coconut and salt in a large bowl. Whisk together oil and honey, then stir into oat mixture until well coated. Spread mixture into baking pan and dry in oven, stirring occasionally, for 1 to 1? hours. Stir in cranberries and raisins, then cool completely in pan on a rack.

Makes about 10 cups.

Source: Adapted from Gourmet, December 2003 [Last modified April 25, 2006, 15:56:59]