Healthy air fryer granola takes 15 minutes to make and keeps for three weeks

Granola traditionally contains whole oats, nuts, seeds and dried fruit, all of which are combined into crunchy clusters using honey or an alternative sweet glaze.

While it is considered a healthy breakfast ingredient, often served with milk or yoghurt, not all granola products are made equal, with many containing grams of hidden sugar for added flavour.

Making it from scratch is not only more cost-effective but also ensures the end result is as nutritious as possible, allowing granola lovers complete control over the ingredients.

Food blogger and founder of the Healthful Blondie, Tati has shared the perfect recipe that can be made in just 15 minutes using an air fryer.

She said: “Air-fried granola is crispy, chunky, and perfectly sweet. It’s flavoured with vanilla and a dash of cinnamon; plus, this recipe has no refined sugars since we only use honey to sweeten it naturally. The best part about this air fryer granola recipe is that you can customise it to make it your own.”

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For six servings:

  • One cup of rolled oats – do not use quick or steel cut oats
  • One-third of a cup of nuts roughly chopped (optional)
  • One teaspoon of ground cinnamon
  • Three tablespoons of honey (or maple syrup)
  • Two tablespoons of melted coconut oil (or sunflower, olive, or avocado oil)
  • One teaspoon of vanilla extract

Not only does it require just six simple ingredients, but the tasty clusters can be made weeks in advance for a constant supply of healthy granola.

To make the granola, start by placing all of the ingredients into a large mixing bowl and stir well to combine. Add in one-quarter of a teaspoon of salt and stir once more.

Next, line a clean air fryer basket with parchment paper. According to Tati, this is a crucial step to prevent the clusters from sticking to the fryer as the honey heats up.

Then, pour out the granola mixture and press down using a spatula to create one even layer. Return the basket to the air fryer and cook at 165C for 8-12 minutes, until “golden brown and crisp”.

Tati warned that it is better to remove it too soon as the granola will “continue to darken as it cools”.

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Once cooked, remove the basket from the fryer and leave the granola to cool for 10 minutes before lifting it out. Do this by grabbing the edges of the parchment paper to gently transfer it onto a flat surface.

Break into smaller clusters and store in an airtight container at room temperature for two to three months. According to the recipe developer, the air fryer granola will keep for three months if stored in sealable bags in the freezer.

When it comes to customising this recipe, almost anything can be added to the mixture, including:

  • Shredded coconut (add before air frying)
  • Peanut or almond butter (add before frying)
  • Chocolate chips (add once cooked and cooled)
  • Dried fruit (add after cooking)

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