Granola for fermented-legume food, manufacturing method therefor, and food for preparation when containing fermented-legume food.

Provided is a food to be eaten by mixing with a fermented-legume food and capable of improving the taste of a low-stringiness fermented-legume food, particularly improving monotonous mouthfeel, bitter aftertaste, astringency, and the like. This food is a granola that includes cereal coated with a coating layer and satisfies the following criteria. (a) In the granola, the mass ratio of 5.6 mm sieve opening mesh-on granola is 10-70%, the mass ratio of 5.6 mm sieve opening mesh-pass/4.0 mm sieve opening mesh-on granola is 5-50%, the mass ratio of 4.0 mm sieve opening mesh-pass/2.36 mm sieve opening mesh-on granola is 10-50%, and the mass ratio of 2.36 mm sieve opening mesh-pass/1.7 mm sieve opening mesh-on granola is 5-35%. (b) The salt content of the granola is 2.5 mass% or less and the Brix value of the granola is 12-45.