Simple Isn’t Boring: Why I Keep Coming Back to This Granola Bar

There was a time in my life when I lived for the intricate stuff.
Layered desserts. Steeped syrups. Wafer-thin meringue triangles piped to perfection. I trained in kitchens where the more complex the recipe, the better. There’s something deeply satisfying about spending hours (or a whole day) building a dessert with four or five elements and watching it come together like edible theatre.

But then came café life.

And suddenly, I was juggling twelve different cakes, scones fresh out of the oven, prep lists a mile long, and a counter that needed filling now. That’s when I started to truly appreciate the magic of a good, simple recipe.

One you can bang out (technical term, obviously). One that feeds people. One that works every time.

The Granola Bar Glow Up

When I first started trialling this granola bar, I didn’t change the core recipe much,  it was already pretty perfect. Instead, my “tweaks” were about finding the right size, the right tin, and experimenting with different nuts (though I mostly stuck to walnuts). The goal was to get the perfect chew and sturdiness to survive a busy café counter and the journey home.

I first found the recipe in one of Ottolenghi’s books, and I have to say, it really doesn’t need much messing with.

Now? It’s quietly become a bit of a local legend at the café.

I can’t seem to bake enough of it.
Regulars are buying four or six at a time, stockpiling them for the week ahead or taking them to friends’ houses to spread a little cake joy.

I’ve even tried to make it vegan — and while it’s definitely edible and still tastes great, it’s just not quite the same. Without the butter, it turns a bit too sticky and tends to fall apart. You lose that firm-chewy balance that makes it so satisfying. I’m still tinkering with alternatives, but for now, this version holds its own, and keeps its shape!

It’s not flashy. It doesn’t shout.
But it’s real. And it’s loved.

Simple Done Well — It’s a Whole Vibe

These days, I’m all about simple done well.

At the café, we’ve got an ultimate bap menu. Nothing showy. Just a few classics — but done properly.

Think:

• Crispy smoked streaky bacon with thick-sliced tomato, mayo, and mixed baby leaves in a lightly toasted bap

• Avocado with a runny fried egg and crispy bacon

• Halloumi with avocado chilli jam and salad

• The ever-essential BLT

These can all be average. We’ve all had a bad bap.

But get the details right, the perfect toast on the bread, crisped streaky bacon, fresh tomato, real seasoning, and suddenly, it’s one of the greats.

Same goes for this granola bar.

You could easily walk past it.

But if you take a bite, and it’s chewy, toasty, sweet in the right way, with the fruit and oats just so, then it becomes the thing you look forward to.

Why Simple Bakes Matter

There’s a bit of snobbery in the food world sometimes, as if the easier the recipe, the less worthy it is. But I think that’s rubbish.

A well balanced, quick bake is a gift.
It’s not trying to show off. It’s just trying to feed you.

That’s the kind of baking I need in my life right now.
And maybe you do too.

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Let this be your go-to granola bar for the busy days, the snacky moments, and everything in between.

Because simple doesn’t mean boring.
Simple, done well, is exactly what we need.