Air Fryer Granola Recipe
This Air Fryer Granola is an easy and quick recipe that's ready in just 15 minutes! It's sweet, crunchy, and made with healthy pantry ingredients!
Equipment
- Air fryer
Ingredients
- 2 cups old-fashioned rolled oats (DO NOT use other types of oats)
- ¾ cups raw almonds, roughly chopped (or other nuts of choice such as pecans, walnuts, etc.)
- ½ teaspoon ground cinnamon
- ½ teaspoon pink salt
- ¼ heaping cup maple syrup (or sub honey if not vegan)
- ¼ heaping cup melted coconut oil (we use refined coconut oil)
- ⅓ cup raisins
Instructions
- Preheat your air fryer to 350ºF (180ºC) and lay a piece of parchment paper in the basket.
- To a medium bowl, mix the dry ingredients- oats, almonds, cinnamon, and salt.
- Add coconut oil and maple syrup and mix until everything is well coated.
- Transfer the granola mixture to the air fryer basket (cook in 2 batches if needed, don't overcrowd). Cook for 6-7 minutes, then stir and cook for another 7 minutes. Make sure to stir every 2 minutes towards the end to prevent burning. It's ready when it's golden brown in color.
- Transfer the granola to a baking sheet or a large plate and let it cool completely. Stir in the raisins. Serve!
Notes
- Stir frequently. It tends to cook unevenly so make sure to stir every couple of minutes to allow for even browning.
- Cook in batches. If you dump all of the granola at once it won't brown nicely and it may get soggy. Work in 2-3 batches for best results (depending on the size of your air fryer).
- Add the raisins at the end. If you add them in the beginning, they will burn. So whatever dried fruit you decide to use, add it once the granola is ready.
- Adjust to taste. If you like your granola sweeter you can add ¼ cup more maple syrup or 2-3 tablespoons of brown sugar.
- Adjust the cooking time as needed. Every air-fryer is different so keep an eye on it. It tends to burn quickly, so don't walk away. You want to see a golden brown color, then the granola is ready.
- Don't overbake. It will continue to crisp up as it cools.
- Fridge: Let cool completely, then store in an air-tight container, away from direct light, for 3 weeks.
- Freezer: Let cool completely, then transfer to small a plastic bag or a container (you want to have as little air as possible). If you have a vacuum sealer, use it as well. Freeze it for 3 months, and let thaw for a few hours on the countertop before serving.
Nutrition
Calories: 334kcal
Tried this recipe?Let us know how it was!