Air Fryer Granola
If you have been sleeping on making granola in your air fryer, this post is your wake-up call. This Air Fryer Granola comes together in under 15 minutes, makes the perfect small batch so it stays fresh, and gets wonderfully crispy with barely any effort.
Right, so here’s the thing about granola – it’s one of those things that sounds like effort but really isn’t, especially if you have an air fryer. Fifteen minutes and it’s done.
You get to make it in small batches in the air fryer. Fresh granola tastes genuinely better to the stuff from the store, and when it takes this little time there’s no reason to make more than you’ll eat in a week. One bowl, barely any washing up, and you’re sorted for breakfasts until next Sunday.
The other thing worth knowing before you start – I always add an egg white to my granola. It sounds a bit odd but it’s what gives you those proper clusters and makes it stay crispy for a long time. I use it in all my granola recipes – my Cinnamon Coconut Granola included – and I’ll never stop. If you’re vegan just leave it out, it’ll still taste great, just a bit more loose and scattered.
If you love oat-based breakfasts, you might also want to check out my Baked Blueberry Oatmeal Cups and Chocolate Banana Overnight Oats – they are just as easy and just as delicious.
Ingredients For Granola
*Scroll down for the recipe card with a full ingredient list and measurements.
- Rolled oats – Old-fashioned rolled oats are best here. I used sprouted oats, which work great. Do not use quick oats – they will turn to mush.
- Chopped nuts and seeds – I went with almonds, walnuts and pumpkin seeds. Pecans, cashews, or hazelnuts all work. Use whatever you love or have in the pantry.
- Melted butter – Just a little for richness. Coconut oil is a great swap if you prefer dairy-free.
- Maple syrup – This is your sweetener and your binder. Honey works too, though it can be a touch stickier.
- Flavorings – Cinnamon, vanilla and salt.
- Egg white – My secret for extra crispy clusters. Skip it if you want a vegan version.
- Dried fruit or chocolate chips – Cranberries, raisins, or chocolate chips. Add these AFTER cooking, not before.
How to Make Air Fryer Granola
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
- Mix everything together– In a medium bowl, combine the oats, nuts, pumpkin seeds, melted butter, maple syrup, cinnamon, salt, vanilla, and egg white. Stir until everything is well coated. It should look glossy and clumpy.
- Set up your air fryer– Line your air fryer basket with an air fryer parchment liner. This step is important – do not skip it. Spread the granola mixture in an even layer on the liner.
- First air fry – Air fry at 350°F (175°C) for 5 minutes. When you open it up, it will look wet and there will still be some liquid pooled – do not panic, that is completely normal at this stage.
- Stir and go again – Give the granola a good stir to move things around. Air fry again at 340°F (170°C) for another 5 minutes.
- Let it rest – Pull the basket out and let the granola sit and cool completely. It will feel soft and chewy right now, and you might think it didn’t cook properly. It did not. As it cools, it firms up and gets properly crunchy. This is the granola magic moment – patience!
- Break into clusters and store – Once cooled, break it into clusters. Add your dried fruit or chocolate chips at this point. Transfer to an airtight container.
Recipe Tips
- Do not skip the resting step. I cannot stress this enough. The granola will be soft straight out of the air fryer. Walk away, let it cool, and come back to crunchy and crispy granola.
- Add dried fruit after cooking. Dried cranberries and raisins will shrivel and burn if you cook them. Stir them in once the granola has cooled.
- Every air fryer is a little different. If your granola is browning too fast, drop the temperature by 10 degrees and keep an eye on it.
- Scale up carefully. This is a small batch recipe by design. If you double it, cook in two separate batches so there is good airflow and even browning.
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Storing the Granola
Airtight container, room temperature, up to 3 to 4 weeks. It actually gets even better on day two once it has had time to fully set. Do not refrigerate it – moisture will soften everything and undo all your good work.
How To Serve
This granola is genuinely great eaten straight out of the container with a spoon. But here are a few ways I love serving it:
- Spooned over thick Greek yogurt with some fresh berries
- Layered into an Apple Chia Pudding for a gorgeous breakfast jar
- Alongside a glass of Chocolate Peanut Butter Banana Smoothie or a fresh Strawberry Watermelon Smoothie
- Crumbled over ice cream for a crunchy dessert topping
Air Fryer Breakfast Recipes You’ll Love:
I hope this becomes your new Sunday ritual. – Farwin.
DID YOU MAKE IT? Please leave a comment and rating letting us know how you liked this recipe!
Recipe
Air Fryer Granola
Equipment
- Air Fryer
Ingredients
- 1 cup rolled oats sprouted or regular old-fashioned
- ⅓ cup chopped nuts almonds, walnuts, pecans
- 2 tbsp pumpkin seeds
- 1 tbsp melted butter or coconut oil
- ¼ cup maple syrup
- ¼ tsp cinnamon
- Pinch of salt
- 1 tsp vanilla extract
- 1 egg white
- ¼ cup dried raisins or cranberries
Instructions
- In a medium bowl, combine the oats, nuts, pumpkin seeds, melted butter, maple syrup, cinnamon, salt, vanilla, and egg white. Stir until everything is well coated. It should look glossy and clumpy.
- Line your air fryer basket with an air fryer parchment liner. Spread the granola mixture in an even layer on the liner.
- Air fry at 350°F (175°C) for 5 minutes. When you open it up, it will look wet and there will still be some liquid pooled – do not panic, that is completely normal at this stage.
- Give the granola a good stir to move things around. Air fry again at 340°F (170°C) for another 5 minutes.
- Pull the basket out and let the granola sit and cool completely. It will feel soft and chewy right now, and you might think it didn't cook properly. It did not. As it cools, it firms up and gets properly crunchy.
- Once cooled, add your dried fruit or chocolate chips. Transfer to an airtight container.
Notes
- The granola will feel soft right out of the air fryer. This is normal. Do not cook it longer – let it cool and it will become crispy.
- Egg white is optional but gives a crispier, more cluster-style texture.
- Add dried fruit and chocolate chips AFTER cooking to prevent burning.
- Every air fryer runs slightly differently – watch your first batch and adjust temperature by 10F if it browns too quickly.
- Store in an airtight container at room temperature for up to 3-4 weeks.
Tastes even better on day two once fully set. - Do not refrigerate – moisture will soften the granola.