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.