You Can Make Small Batches of Granola in the Air Fryer.
As a casual granola drinker, I don’t often have to make large batches of this granola. Adding sweet and crunchy foods to yogurt three times a week means that about four cups will last you two weeks. If you make individual batches or prefer to change up flavors more often than larger batches allow, you can quickly and easily make this granola in the air fryer.
I’ve tried a couple different granola options and so far they’ve all worked well in the air fryer. Whether you use a basket version or a hinged door air fryer, both will toast your granola faster than a conventional oven thanks to convection airflow . There is one caveat, however: using an air fryer will cause all the heat to hit the top of your granola, so stirring frequently is necessary.
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How to Make Granola in the Air Fryer
Depending on the size of your air fryer basket or small pan for the hinged door version, you should keep your batch size around three cups or less. My 6 quart Instant Vortex air fryer. If you have the basket version, remove the rack or shelf. You will place the granola directly into the basket.
1. Mix the ingredients.
Air fryer granola is mixed in the same way as regular oven granola. For my recipe, I put the ingredients in a bowl and mix them any way I can. There’s no need to be in order, but I usually add the wet ingredients first, then pour in the rest, and then mix everything together.
2. Place granola in air fryer basket or tray.
Pour the granola into the air fryer basket and spread it out. If you want thick, chunky granola, use a spatula to press it into an even layer about a quarter-inch thick (and check out my other tips for making big granola clusters ).
If you are adding dried fruit to your granola, I recommend adding it after the granola has cooked and cooled. As for oven granola, if you add it to the air fryer with the rest of the mixture, you’ll likely end up with overly dried out or even burnt fruit.
3. Air fry and flip.
Set the air fryer to 330°F (I know that’s surprisingly accurate, but that’s just fine for me) and cook the granola for 15 minutes, stirring it every five minutes. Use a spatula to turn it over, piece by piece, until the bottom browns. If you want chunks, press it back into an even layer and return to the heat for another five minutes until cooking is complete.
4. Cool and check for crispness.
Once 15 minutes have passed and you have stirred twice, let the granola cool for about 10 minutes. Use a spatula to turn large portions of the granola sheet. It’s normal for the granola to be soft and pliable straight out of the oven, but if the bottom looks too light and remains pliable after cooling, place it back in the air fryer from bottom to top for another two minutes to remove the last bit. humidity.
Cool the granola completely for 10–20 minutes. Break it into clusters and add some dried fruit if desired. Seal it in an airtight container and use as you wish.
Easy Air Fryer Granola Recipe
Ingredients:
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¼ cup neutral oil (I use canola oil)
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¼ cup maple syrup
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1 tablespoon egg whites (optional to avoid lumps)
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1 ⅓ cups old fashioned oats
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⅓ cup almond flour (substitute any nut flour or oat flour)
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⅓ cup chopped cashews
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½ teaspoon salt
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A pinch of ground cinnamon
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¼-½ cup dried fruit (optional)
1. Preheat air fryer to 330°F on air fry setting. This isn’t necessary since air fryers only take a minute or so to reach the set temperature, but that’s what I usually do.
2. Add all ingredients except dried fruits to a bowl. Stir everything with a rubber spatula until completely moistened.
3. Pour the granola evenly into the basket or pan of the air fryer you are using. Using a spatula, smooth the granola into a compact layer about a quarter inch thick (not necessary unless you like large clusters). Cook granola for 15 minutes, turning and re-pressing every five minutes. Cool the granola completely.
Flip it over and see if it needs another minute or two on the underside. Note that even if some spots are a little lighter, they will likely crisp up once they have a chance to cool completely. It’s fine when the granola is hot, but it shouldn’t be floppy when it reaches room temperature.
4. Stir cooled granola into fruit, if using. Store it at room temperature in an airtight container.