AIR FRYER GRANOLA

That sounds delicious! A quick, healthy, and chunky granola recipe is always a win. Perfect for breakfast, snacks, or topping yogurt. Do you use any dried fruits or spices like cinnamon to add extra flavor?

WHY YOU’LL LOVE THIS RECIPE

  • Crispy, chunky, and packed with nutty goodness.
  • Ready in just 15 minutes – the quickest and easiest granola recipe!
  • Naturally sweetened with honey for a healthier touch.
  • Gluten-free and easily customizable to be vegan or nut-free.
  • Perfect for meal prep, whether for breakfast, snacks, or desserts.
  • Tastes just like cereal – a hit with kids and adults alike.
  • Pair it with air fryer pears for a delightful combo!

INGREDIENTS (FOR 1X SERVING)

  • 1 cup old-fashioned rolled oats
  • ⅓ cup nuts of choice (almonds, walnuts, pecans, or peanuts), roughly chopped
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 3 tbsp honey
  • 2 tbsp melted coconut oil
  • 1 tsp pure vanilla extract

INSTRUCTIONS

  • In a bowl, combine all the ingredients and stir well to blend.
  • Line your air fryer basket with parchment paper (important!). Add the granola mixture and press it down with a spatula to create an even layer.
  • Air fry at 330°F for 8–12 minutes, checking around the 5-minute mark to ensure it’s not burning. The granola will continue to darken as it cools.
  • Once golden brown and crisp, remove the basket from the air fryer and let it cool for 5–10 minutes before handling. Carefully lift the parchment paper and transfer the granola to a countertop to cool completely.
  • Enjoy!

NOTES

  • Oats: Use old-fashioned rolled oats for the best results; avoid quick oats or steel-cut oats.
  • Honey: Maple syrup can be used as an alternative.
  • Coconut Oil: If you don’t have coconut oil, substitute with grapeseed, sunflower, avocado, or olive oil.
  • Vegan Option: Substitute honey with maple syrup to make it vegan-friendly.
  • Nut-Free Option: Omit the nuts for a nut-free version.
  • Storing: Keep granola in an airtight container at room temperature for 2–3 weeks.
  • Freezing: Store in a sealable freezer bag for up to 3 months.