Air Fryer Homemade Granola
This air fryer homemade granola turns the humble pantry staples of oats, nuts and seeds into golden, crunchy clusters with a sticky maple-coconut glaze. Cooking granola in the air fryer concentrates toasty flavors and shortens bake time while still producing deep caramelization on nut edges and crisp oat clusters that stay crunchy. A balance of rolled oats, mixed nuts, pumpkin and sunflower seeds, a touch of brown sugar, maple syrup and coconut oil creates a caramelized backbone, while dried cranberries and shredded coconut add chewy, tropical contrast. You will love how quick it is to make a small batch, how fragrant your kitchen smells, and how easy it is to customize the texture and sweetness to suit breakfasts, parfaits or snack jars.
Perfect Crunch and Toast in Minutes
The magic of air fryer granola is in the even, circulating heat that crisps oats and toasts nuts without drying them out. Start by tossing rolled oats with roughly chopped mixed nuts and seeds so each piece gets a coating of the maple-coconut glaze. The glaze – warmed maple syrup, melted coconut oil and a little brown sugar – helps clusters form when pressure and heat do their work. Cook at a moderate temperature so sugars caramelize slowly and the nuts brown without burning – I use 150°C (300°F) for 18 minutes, stirring twice to break up big clumps and expose new surfaces. The result is nutty, caramelized, slightly chewy centres with crisp outer shards – the sort of granola that tastes both rustic and indulgent.
How to Serve, Store, and Customize
This granola is versatile – spoon it over yogurt with fresh fruit, scatter it on smoothie bowls, or pack it for snacks. Add dried fruit and shredded coconut after the granola cools to keep them chewy, or stir them in briefly at the last minute for a little toasting. For a nuttier profile, swap in walnuts or hazelnuts; for gluten-free, use certified gluten-free rolled oats. If you prefer less sweet granola, cut the maple syrup to 40ml and add a little extra oil to maintain cluster formation. Store cooled granola in an airtight jar at room temperature for up to two weeks or freeze portions for longer storage. Small tweaks to roast time and mix-ins let you tailor crunch and flavor to your preference.
Air Fryer Homemade Granola
Course: Main Course3
servings10
minutes18
minutes350
kcalIngredients
- Dry Ingredients
300g rolled oats (10.6 oz, about 3 1/3 cups)
100g mixed nuts, roughly chopped (3.5 oz, about 1 cup)
50g pumpkin seeds and sunflower seeds combined (1.8 oz, about 1/3 cup)
30g unsweetened shredded coconut (1.1 oz, about 1/3 cup)
1/2 tsp fine sea salt
- Wet Mix
60ml pure maple syrup (4 tbsp, 2.0 fl oz)
45ml melted coconut oil (3 tbsp, 1.5 fl oz)
20g light brown sugar (0.7 oz, about 1 tbsp)
5ml vanilla extract (1 tsp)
- Finishers
80g dried cranberries or raisins (2.8 oz, about 1/2 cup) – add after cooling
Directions
- Preheat the air fryer to 150°C (300°F) for 3 minutes. Line the air fryer basket with a perforated silicone liner or a piece of perforated parchment to prevent sticking and allow airflow.
- In a large bowl, combine 300g rolled oats, 100g roughly chopped mixed nuts, 50g mixed seeds, 30g shredded coconut and 1/2 tsp salt. Toss to mix evenly.
- In a small heatproof bowl or measuring jug, whisk together 60ml maple syrup, 45ml melted coconut oil, 20g brown sugar and 5ml vanilla until smooth. Pour the wet mix over the dry ingredients and stir until everything is evenly coated and slightly sticky.
- Spread the coated granola in an even single layer in the prepared air fryer basket – it should be loose, not packed. Cook at 150°C (300°F) for 18 minutes, stopping to stir and break up clusters at about 6 and 12 minutes to ensure even browning.
- Check at 18 minutes – granola should be golden and fragrant with deeply toasted edges. If needed, add 1-2 more minutes, watching closely to avoid burning. Remove the basket and let the granola cool completely in the basket or on a tray for 20-30 minutes so clusters set and crisp.
- Once cool, stir in 80g dried cranberries. Transfer to an airtight jar and store at room temperature for up to two weeks or freeze in portions for longer storage.
