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Air Fryer Granola

Homemade granola made in an air fryer with perfect crunchy clusters in just minutes instead of traditional oven baking.
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Prep Time 5 minutes
Cook Time 8 minutes
Servings: 8
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Granola Base
  • 2 cups old-fashioned rolled oats
  • ½ cup mixed nuts (almonds, pecans, or walnuts), roughly chopped
  • ¼ cup honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
Optional Add-ins
  • ⅓ cup dried cranberries or raisins (add after cooking)
  • 2 tablespoons chia seeds or flaxseeds

Method
 

  1. In a large mixing bowl, combine oats, chopped nuts, cinnamon, and salt. In a separate small bowl, whisk together melted coconut oil, honey, and vanilla extract until smooth. Pour the wet ingredients over the dry mixture and stir thoroughly until every oat is lightly coated and glistening.
  2. Preheat your air fryer to 320°F (160°C) for 2-3 minutes. Line the air fryer basket with parchment paper, leaving some overhang for easy removal, or lightly spray with cooking oil.
  3. Spread the granola mixture evenly in the air fryer basket, creating a single layer about ½-inch thick. Don't overcrowd – work in batches if necessary. Cook for 4 minutes, then carefully shake the basket or stir with a fork.
  4. Continue cooking for another 3-4 minutes, stirring every 2 minutes to ensure even browning. Watch closely during this phase. Look for a rich golden-brown color and listen for a subtle crackling sound.
  5. The granola is done when it's uniformly golden brown and feels slightly firm to the touch. Remove from the air fryer and spread on a parchment-lined baking sheet. Let it cool completely for 10-15 minutes.
  6. Once completely cooled, stir in any dried fruits or additional seeds. Break apart any overly large clusters with your hands, leaving smaller, bite-sized pieces.

Notes

Double the batch for meal prep - keeps for up to two weeks in airtight containers. Avoid overcrowding the basket and work in batches if necessary. Cook at 320°F to prevent burning. Let cool completely for 10-15 minutes to achieve maximum crispiness and cluster formation. Store at room temperature in airtight container, avoid refrigerating as moisture makes granola soggy. Can freeze for up to 3 months.