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Oatmeal Granola | Marina Takewaki's recipe transcript

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Marina Takewaki

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Ingredients

Rolled oats : 100g
素焼きナッツ (無塩) : 30g
ドライレーズン : 適量
(A) Lacanto syrup : 大さじ2
(A) Coconut oil : 大さじ1
(A) Salt : ひとつまみ
ココア (無糖) : 大さじ1
(B) Coconut oil : 1 tablespoon
(B) Maple syrup : 3 tbsp
(B) 塩 : ひとつまみ
抹茶パウダー : 大さじ1/2

Time required

15minutes

Procedure

1) Crush nuts 02:40
Put unglazed nuts in a bag and crush them into small pieces.
2) Roast the oats 03:14
Put the rolled oats in a frying pan.
Put on low heat and roast until the water is removed.
Add unglazed nuts and roast for about 2 minutes.
3) Make cocoa flavor 03:43
Add (A), entangle, and add dry raisins.
Add cocoa, mix, remove the heat and you're done.
4) Make matcha flavor 04:16
Repeat steps 1 and 2, add (B) and entangle.
Turn off the heat, add matcha powder and mix.
Put it in a container, crush it, and cool it in the refrigerator.

Point

-Maple syrup or honey may be used instead of lacant.
・ It is also recommended to use roasted green tea powder instead of matcha powder.
・ Because dried fruits are high in sugar, be careful about the amount used.
・ When putting it in a container, it is good to lay a cooking sheet.