Air Fryer Granola
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Learn how to make granola in the air fryer. It turns out crispy, crunchy, and naturally sweetened. There’s no white sugar, butter, or egg whites.
I regularly make granola from scratch, but usually, it’s in the oven. When I was working on my air fryer cookbook, I didn’t have enough recipes to fill a section on breakfasts. It inspired me to test recipes I wouldn’t normally air fry: enter air fryer granola.
The key to making a crispy, crunchy granola isn’t just toasting the oats; it’s using the best binder. I initially tested it with coconut sugar, but it left things a little grainy. Instead, I swapped it for a mix of honey and maple syrup, which helped everything bind together (hello, clusters) and browned better, providing a deeper flavor.
Of course, like any good granola, you can mix through whatever you like. I’m pretty basic and like a mix of nuts and fruit, but my partner somehow sneaks in M&M’s and chocolate chips.
Key Ingredients
Here’s what goes into air fryer granola, along with my kitchen notes. Full measurements are in the recipe card below.
- Rolled oats. My rule for granola is never to use quick cooking oats. They cook too quickly and are too thin, which results in dusty, crumbly granola.
- Nuts and seeds. Just under a cup keeps the granola balanced. Too many nuts and the oats get lost, too few and it lacks texture.
- Honey and maple syrup. I tested using just maple syrup and just honey separately. Both work, but the combination gives better clusters and a more complex flavor.
- Coconut oil. Opt for refined coconut oil, which doesn’t have any coconut flavor.
- Mix-ins. For this specific recipe, I went with unsweetened coconut flakes, cranberries, and raisins. Because coconut burns quickly, I add it toward the last 5 minutes of the air-frying process.
- Flavor boosters. Salt, vanilla, and cinnamon.
How to make air fryer granola
Step 1- Prep. Mix the wet ingredients in one bowl and the dry in another.
Step 2- Combine. Add the liquid mixture to the dry ingredients and mix until combined.
Step 3- Assemble. Transfer the granola to a lined air fryer basket, lightly pressing it down to form an even layer.
Step 4- First air fry. Air fry the granola at 300°F for 8 minutes. Open the basket, sprinkle with coconut, and air fry for 5 more minutes.
Step 5- Cool. Remove the granola from the air fryer and let it cool completely on the parchment paper/air fryer liner. Once cool, break into clusters and stir in mix-ins of choice.
Arman’s recipe tips
- Don’t increase the temperature. I tested a few different temperatures, and found 300°F to be the sweet spot for evenly cooked granola. Anything higher, and the granola will crisp up too quickly on the edges and stay soft in the middle.
- Line the air fryer basket. Use parchment paper or an air fryer liner to stop the oats from falling through and prevent the hot air from blasting everything around.
- Do not stir. This goes against any granola recipe out there, but I find that stirring isn’t necessary. Stirring breaks up the clusters before they’ve had a chance to set.
- Let it cool completely. The granola will feel slightly soft while it is hot. Don’t continue air frying it. Once it cools down, break into thick, crunchy clusters- exactly what you’d expect from bakery-bought granola.
How to store leftovers
Leftover granola keeps well at room temperature, covered, for up to one month. Keep it in an airtight container, as even the tiniest of air pockets can cause the granola to soften.
Air Fryer Granola
Equipment
Ingredients
- 2 cups rolled oats
- 1/2 cup mixed nuts roughly chopped, I use almonds, cashews, and pecans
- 5 tablespoons seeds I use pumpkin and sunflower seeds
- 3 tablespoons honey
- 2 tablespoons maple syrup
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons shredded coconut
- 1/3 cup dried cranberries or any mix-ins of choice
Instructions
- In a small bowl, whisk together the honey, maple syrup, coconut oil, vanilla extract, cinnamon, and salt. In a large bowl, add the oats, nuts, and seeds.
- Add the wet ingredients to the dry ingredients, and mix until the nuts, seeds, and oats are coated.
- Line an air fryer basket with parchment paper or use air fryer liners. Transfer the granola in and press down into an even layer.
- Air fry at 300°F for 8 minutes.
- Open the air fryer basket and scatter the coconut flakes on top. Continue air frying for another 5 to 6 minutes, or until golden and fragrant.
- Slide the parchment paper onto a wire rack or kitchen surface and leave undisturbed for at least 20 minutes, or until fully set.
- Break the granola into clusters, toss through the dried cranberries (or mix-ins of choice) and store in an airtight container for up to one month.
Notes
Nutrition
More air fryer breakfasts
- Air fryer hard boiled eggs– Perfectly cooked every time and easier to peel than stovetop.
- Air fryer egg bites– My go-to when I want something quick and protein-packed.
- Air fryer bread– Crispy on the outside, soft in the middle, and ready in minutes.
- Air fryer bagels– I developed these when I ran out of store-bought ones and never went back.
