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[Handmade granola] Just mix and bake! Too easy to repeat confirmed

Just mix and bake ✨

Handmade granola with gentle sweetness

It is also recommended for breakfast and snacks ◎

👉 convenient to save

Nutritionist POINT

Oatmeal is rich in dietary fiber.

Support to prepare the intestinal environment ◎

[Materials]

75 g of oatmeal

Sugar 10 g

20 g honey

25g rice flour

35g milk or soy milk

15g of your favorite oil

a pinch of salt

[How to make]

① Put all the ingredients in a bowl and mix.

② Spread on a baking sheet lined with parchment paper

③ Bake in an oven preheated to 170 ℃ for 15-20 minutes

④ Crush when the heat is removed

I made various prototypes and settled on this recipe.

Even when you are hungry, you can eat it and feel satisfied ◎

You can mix it with chocolate 👍

.................................

YouTube

https://goo.gl/Dyzx87

Instagram

https://www.instagram.com/kana.tabemasu

Twitter

https://twitter.com/kaaa_caramel

.................................

# granola

# easy _ snack

Handmade Snack

# breakfast

Rising Creator Discovery Program

4/4 Edited to

... Read more手作りグラノーラって「材料は何が必要？」「作り方は難しい？」と思ってたけど、この“混ぜて焼くだけ”レシピにしてから一気にハードルが下がりました。我が家のお気に入りで、朝食にもおやつにも出番多めです。 【失敗しにくいコツ（私がやりがちだった点）】 ・天板に広げる厚みは“薄く”が正解：厚いままだと乾きにくく、外は色づいても中がしっとりしがち。クッキングシートの上にできるだけ均一に、天板に薄く広げるとサクッと仕上がります。 ・焼き時間は「きつね色」基準：オーブン差があるので、170℃で15〜20分の範囲で“いい感じのきつね色”になったらOK。私は途中で一度だけ天板の向きを変えると焼きムラが減りました。 ・触るのは粗熱が取れてから：焼き上がり直後は少し柔らかくても、冷めるとカリッと固まります。焦って砕くとポロポロになりやすいので、粗熱が取れてから好きな大きさにほぐすのがコツです。 【アレンジ（おやつっぽくしたい日に）】 ・チョコ系：焼き上がって冷めてからチョコチップを混ぜると溶けにくく、食感も残ります。 ・ナッツやドライフルーツ：ナッツは一緒に焼いて香ばしく、ドライフルーツは焦げやすいので“後入れ”が安心。 ・甘さ調整：はちみつを少し増やすと“ごろグラ”っぽいおやつ感が出ます。食べる時にお好みではちみつを追いがけするのも好き。 【食べ方アイデア】 ヨーグルト＋フルーツにかけると本当に最高で、満足感が一気に上がります。牛乳や豆乳をかけても美味しいし、小腹が空いた時はそのままつまめるのが便利。 最初は少量で作って、焼き加減と好みの甘さを掴むのがおすすめ。慣れると「材料を混ぜる→天板に薄く広げて→焼く」だけで、あっという間に自分好みの手作りグラノーラが定番になります。

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