An object of the present invention is to provide oil-based food (and a composite bakery product including oil-based food) showing favorable gloss with reduced occurrence of blooming and graining. The present invention is oil-based food containing L2M and LM2 in fats and oils, the mass ratio (L2M/LM2) of a L2M content to a LM2 content being 0.05 to 4.5. Note that L, M, the L2M, and the LM2 mean as follows: L: saturated fatty acid with 16 to 24 carbons； M: fatty acid with 6 to 10 carbons； L2M: triacylglycerol having two L molecules and a single M molecule bound to a single glycerol molecule； and LM2: triacylglycerol having a single L molecule and two M molecules bound to a single glycerol molecule.
