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.
I usually make a batch on a Sunday or Monday morning when the jar runs out — it’s a breakfast staple in our house, especially as the Viking insists on it every day. Homemade granola is simply far tastier than most shop-bought gluten and lactose-free versions.
Why This Recipe Works
- Slow baking gives an even golden crunch without burning.
- A balance of oats, nuts and seeds keeps it filling rather than overly sweet.
- Oil and honey coat everything evenly for proper clusters.
- Easy to adapt depending on what you have in the cupboard.
Ingredient Notes
- Oats: Use gluten-free oats if needed — they toast beautifully and form the base.
- Nuts & seeds: Add texture and staying power; mix and match freely.
- Honey or maple syrup: Provides sweetness and helps create clusters.
- Oil: Helps the granola crisp instead of drying out.
- Spices: Cinnamon and vanilla add warmth without overpowering.
How To Serve
- Spoon over yoghurt with fresh fruit.
- Scatter over slow cooker rice pudding for crunch.
- Serve with lactose-free milk for breakfast.
- Sprinkle over smoothie bowls or baked fruit.
- Perfect for packed breakfasts or quick snacks.
Storage
- Store in an airtight container once completely cool.
- Keeps well at room temperature for up to 2 weeks.
- Avoid sealing while warm or it will soften.
- Can be frozen for longer storage if needed.
Crunchy Air Fryer Granola
Ingredients
Method
- Preheat the air fryer to 160°C.
- In a small saucepan, gently heat the oil, honey and vanilla essence until loosened and pourable. Do not boil.
- In a small bowl, whisk the egg whites with a hand-held electric mixer until white and fluffy.
- In a large bowl, combine the oats, chopped nuts, seeds, desiccated coconut, cinnamon and salt.
- Pour the warm honey mixture over the dry ingredients and mix thoroughly until everything is well coated.
- Add the whisked egg whites and gently fold through, ensuring the mixture is evenly coated.
- Line the air fryer drawer with baking paper.
- Spread the granola mixture in an even, not-too-thick layer on top of the baking paper.
- Air fry at 160°C for 8 minutes.
- Increase the temperature to 180°C and air fry for a further 2 minutes, until golden and crunchy.
- Carefully lift the granola out using the baking paper and transfer to a cooling rack.
- Leave the granola to cool completely before stirring — this is essential for keeping the clusters.
- 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.