Air Fryer Granola

This air fryer granola is one of my favourite quick breakfasts and snacks. Making granola in the air fryer is faster than using the oven and gives an evenly toasted, crunchy result without heating up the whole kitchen.

It’s naturally gluten-free and lactose-free, endlessly adaptable, and perfect served with yoghurt, milk, or sprinkled over fruit.

Unlike many granola recipes, this version doesn’t require stirring during cooking. The granola is spread in an even layer and cooked gently, allowing it to toast evenly and form lovely clusters.

Crunchy Air Fryer Granola (No Stirring Required)

This air fryer granola cooks quickly without stirring and forms delicious crunchy clusters. Made with oats, nuts, seeds and honey, it’s naturally gluten-free, lactose-free and perfect for breakfast or snacking.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course: Breakfast

Ingredients Method Notes

Ingredients

  

• 250 g gluten-free rolled oats
• 220 g mixed nuts (walnuts, brazil nuts, hazelnuts) roughly chopped
• 180 g mixed seeds (sesame seeds, linseeds)
• 30 g desiccated coconut
• 2 tbsp rapeseed or vegetable oil
• 8 tbsp honey (preferably good-quality or local)
• 1 tsp vanilla essence
• 1 tbsp ground cinnamon
• 2 egg whites
• 1/2 tsp salt

Method

 

1. Preheat the air fryer to 160°C.
2. In a small saucepan, gently heat the oil, honey and vanilla essence until loosened and pourable. Do not boil.
3. In a small bowl, whisk the egg whites with a hand-held electric mixer until white and fluffy.
4. In a large bowl, combine the oats, chopped nuts, seeds, desiccated coconut, cinnamon and salt.
5. Pour the warm honey mixture over the dry ingredients and mix thoroughly until everything is well coated.
6. Add the whisked egg whites and gently fold through, ensuring the mixture is evenly coated.
7. Line the air fryer drawer with baking paper.
8. Spread the granola mixture in an even, not-too-thick layer on top of the baking paper.
9. Air fry at 160°C for 8 minutes.
10. Increase the temperature to 180°C and air fry for a further 2 minutes, until golden and crunchy.
11. Carefully lift the granola out using the baking paper and transfer to a cooling rack.
12. Leave the granola to cool completely before stirring — this is essential for keeping the clusters.
13. Once fully cooled, break into clusters using your fingers and transfer to an airtight container.

Notes

• I use a 10.4-litre air fryer and bake this granola in two batches.
  Smaller air fryers may require additional batches or halving the recipe.
• Do not stir the granola during cooking — this method allows clusters to form naturally.
• The granola will feel soft when hot but crisps up as it cools.
• Store in an airtight container to keep it crunchy.
• Serve with yoghurt, milk or fruit. My favourite combination is Greek yoghurt with raisins and blueberries.