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my homemade Granola Bars | グラノーラ・フェア

Granola bars are one of many favorite snacks.

Somehow the idea of using multiple and variety of grains, fibers, fruit and nuts instantly makes me less guilty to eat as a snack. I can’t figure out why (health freak?) but I tend to instantly react to any kind of photos of granola bars or natural all-grain and fruit bars or even vegetarian muffins or cakes. I still have few recipes to be tested but to reveal few of my recipes which have been branded ‘SAVE RECIPE’ .

Some recipe tend to be loose (breakable and less flour), some are more packed with fruit, some are ginger based to warm the body. All have a purpose in my own lifestyle but hey! no excuses, I am just a natural food lover, ‘granola’ addict.

Granola lovers, give it a try and let me know how some turns out.








Country Granola Bar




Country Granola Bar Recipe –

  • 2 cups Rolled oats
  • 3/4 cup Bran
  • 1/2 cup Black sesame Kinako
  • 1/2 cup Almond Powder
  • 1 cup Roasted almonds & walnuts
  • 1/2 cup Shredded coconut
  • 3/4 cup Dried cranberries
  • 3/4 cup Dried fig
  • 1/2 teasp. Salt
  • 1 + 1/2 teasp. Cinnamon
  • 1/2 teasp. Nutmeg


  • 1/2 cup Sunflower Oil
  • 1/2 cup Maple syrup
  • 50-60g Almond butter(Optional)
  • 1 teasp. Vanilla extract
  • To add cohesiveness (optional): Wholewheat Flour
  1. Combine the dry fruit ingredients and soak it in warm water. Let it stand for 30 minutes until the fruit is nice and soft and moisture soaked well into the dry fruit.
  2. Roast the almonds and walnuts at 160C for 10 minutes and let it cool. Slice the almonds in half and with your fingers, break the walnuts into small pieces.
  3. Combine and warm the 【B】ingredients, turning off the heat just below boiling point.
  4. Combine all the ingredients in a large bowl and adjusting the cohesiveness with wholegrain flour and warm water used for soaking the dry fruit.
  5. Transfer the mixture on a large piece of parchment or wax paper and spread the mixture with a spatala to a 20cm width rectangle, 1.5cm thickness; slightly applying pressure with your hands to form a solid packed granola plate.
  6. Bake for 60 minutes at 160C and let it cool completely before cutting it into individual bars.

Country Granola Bar Recipe カントリー・グラノーラ・バー

  • ロール麦・・・・2カップ
  • ブラン・・・・・3/4カップ
  • 黒きなこ・・・・1/2カップ
  • アーモンドプードル・・・・1/2カップ
  • 胡桃とアーモンド・・・・・1カップ
  • ココナッツ・・・・・・・・1/2カップ
  • ドライクランベリー・・・・3/4カップ
  • ドライフィグ・・・・・・・3/4カップ
  • 塩・・・・・・・小匙1/2
  • シナモン・・・・小匙5
  • ナツメグ・・・・小匙1/2


  • 菜種油・・・・・・・・・・1/2カップ
  • メープルシロップ・・・・・1/2カップ
  • アーモンドバター(好みで)・50-60g
  • バニラエッセンス・・・・小匙1
  • *全粒粉(粘着せず、凝固が必要な場合)適量





⑤天板にオーブンシートを引き、20cm x 15cm x 1.5cmの板状も形にのばして行きます。全体の面積、長方形が整ったら上から手のひらで多少固めていきます。


Larabar Granola



Larabar Granola Recipe –

  • 4~5 Banana
  • 1 cup Raisins
  • Less than 1/2 cup of Almonds
  • Less than 1/2 cup of Almond Powder
  • 1/2 cup warm water
  • 1/2 teasp. Mixed spice
  1. Combine the ripe banana, raisins and warm water in a bowl. Let it stand for 10 to 15 minutes until the fruit is soft and moisture soaks well into the dry fruit.
  1. Meanwhile, roast the almonds at 160C for 10 minutes and let it cool. Chop the almonds.
  1. Place the fruit, almond powder, mixed spice into a food processor and blend until pastelike, adding the chopped almonds last. Blend until the mixture starts to stick together and clum against the side of the processor.
  1. Transfer the mixture on a large piece of parchment or wax paper and spread the mixture with a spatula to a 10cm width rectangle, 1.5cm thickness. Refrigerate for about 60 minutes before cutting it into bars.
  1. Wrap the individual bars into plastic paper and keep refrigerated for up to 3 weeks.

Larabar Granola Recipe グラノーラ・ラーラバー

  • バナナ・・・・・・・・・・4〜5
  • レーズン・・・・・・・・・1カップ
  • アーモンド・・・・・・・・1/2カップ
  • アーモンドプードル・・・・1/2カップ
  • 温かい水・・・・・・・・・1/2カップ
  • ミックススパイス・・・・・小匙1/2





④オーブンシーの上に10cm の長方形 1.5cm厚さに伸ばし、小さく食べ易いサイズに切る前に60分ほど冷やしてください。お好みのサイズに切って、それぞれのバーはラップ紙で包み、最大3週間程度まで冷蔵保管できます。

Ginger Spiced Granola Bar





Ginger Spiced Granola –

  • 100g salted butter
  • 60g brown sugar
  • 90g of combination of oats, museli, grains
  • 70g roasted walnuts
  • 130g whole wheat flour + 50g kinako
  • 1 large eggs (to combine)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1/2 cup sweet chopped ginger
  1. Preheat the oven to 170℃/350F.
  2. Process the oats briefly in a food processor, just to break them up slightly.
  3. Beat the butter and sugar until light and fluffy, then add the salt, spices and oats. Work in all the flour well, and mix in the fresh and candied ginger.
  4. Press the dough into a 9×12 pan and score the surface in squares as you would with shortbread. Bake until surface is lightly browned, 30-35 minutes. Baking them longer will result in a drier, crisper cookie.
  5. Remove and cut through along the score lines, then set aside to cool. (These freeze well.)

Ginger Spiced Granola Recipe  生姜入りグラノーラ・バー

  • バター・・・・・・・・・100g
  • 三温糖・・・・・・・・・60g
  • ミューズリー・・・・・・90g
  • アーモンド・・・・・・・70g
  • 全粒粉・・・・・・・・・130g
  • きなこ・・・・・・・・・50g
  • 卵・・・・・・・・・・・1個
  • 塩・・・・・・・・・・・小匙1/4
  • カルダモン・・・・・・・小匙1
  • 黒こしょう・・・・・・・小匙1/2
  • 粉ショウガ・・・・・・・小匙1
  • 生姜のシロップ漬け・・・1/2カップ





⑤クッキングシートを引いた鉄板(9cmx 12cm) に引き延ばします。


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