This is how to make Sona’s granola bars

Devotees of the Chinese Bang Neow Shrine prepare food ahead of a street procession during the annual Vegetarian Festival in the southern Thai town of Phuket on September 29, 2014. Granola bars came about as an alternative for my baby's lack of liking to porridge. The ingredients are very simple to follow. PHOTO | AFP

What you need to know:

  • Finding a good breakfast cereal is not easy: you either end up picking one that is loaded with sugar and additives or, in an effort to be healthy, one that tastes like wallpaper paste or grass!
  • Since Daddy had neither the time nor the inclination for porridge, I had to get smart — and that is how these granola bars were born

I never thought I would see my name next to a recipe. You see, I am inherently lazy when it comes to preparing food. Do not get me wrong, I love eating good food, but more so when someone else is doing the cooking.

That is why you will normally find me eating stir-fries — which are easy to prepare — soups or, if I am feeling exceptionally lazy, a salad with some leftover chicken.

However, there is one food that I gladly make, and that is granola.

Finding a good breakfast cereal is not easy: you either end up picking one that is loaded with sugar and additives or, in an effort to be healthy, one that tastes like wallpaper paste or grass!

That is why I have been making my own for over a decade now.

There really is nothing quite like a good combination of wholegrain oats, nuts, and seeds that have been gently toasted in a little honey. I love the crunchiness so much, that I often have a bowl for dessert.

GRANOLA BARS
However, when Toddler and Baby Boy Mukherjee were born, out went my favourite dessert. I simply did not have time to get my bowl of granola, and when I did, I would somehow manage to spill half of it as I juggled the bambinos.

What is more, I was facing a revolt at breakfast time. Toddler Mukherjee, now three, decided that she would not eat porridge if Daddy was not going to.

Since Daddy had neither the time nor the inclination for porridge, I had to get smart — and that is how these granola bars were born.

Made with just five ingredients (oats, cashew nuts, dates, peanut butter, and honey), I finally had something that my husband could happily chow down and my daughter could take to school for her mid-morning snack (if she was good).

They are also a godsend for me since Baby Boy Mukherjee, now 11 months old and still breastfeeding, is quite the milk guzzler.

It is no exaggeration to say that I went through kilos of oats and nuts, determined to find the right ingredients. Finally, I found a combination that has everything — from slow-release carbohydrates, essential fats, and quality protein, to those all-important vitamins and minerals.

No-nonsense, balanced, delicious — exactly what the nutritionist ordered, especially since they are wheat and dairy-free too.

So, whether you aim to kick-start your day with a healthy meal or find a healthy and filling snack for the children, I promise you, you will not be disappointed. I have no doubt that you will enjoy them as much as we do.

Ingredients for Sona’s Granola Bars

1 packed cup squidgy dates, chopped

1/4 cup honey

1/4 cup peanut butter

1 cup cashew nuts, roughly chopped

1 1/2 cups oats

Toast your oats and cashew nuts in a 175 degree oven for about 15 minutes, until slightly golden brown.

Place the oats, cashew nuts, and dates in a bowl and set aside.

Warm honey and peanut butter in a small saucepan over low heat.

Pour into the bowl with the oats and mix thoroughly.

Transfer to a lined 8 x 8 dish and pressed down for at least a minute. This bit is absolutely crucial, otherwise your bars will fall apart.

Refrigerate for 15-20 minutes to harden, then chop into 10 bars.

Store in an airtight container for up to a few days — assuming they last that long!