Air Fryer Granola
Air Fryer Granola is made with rolled oats, almonds, pecans, and honey; toast at 300°F for 15 minutes until deeply golden with crunchy clusters.
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Method
- 1
Toss oats, almonds, and pecans together in a mixing bowl.
- 2
Drizzle with honey and melted coconut oil, add cinnamon and salt, and stir until everything is evenly coated.
- 3
Spread the mixture in an even layer on a parchment-lined air fryer tray, pressing it down gently to encourage clusters.
- 4
Air fry at 300°F for 12-15 minutes, stirring once halfway through, until deep golden and fragrant.
- 5
Remove and let cool completely on the tray without stirring — this is what forms the crunchy clusters.
- 6
Once cool, break into pieces and toss with dried cranberries and pumpkin seeds.
Pro tip. The granola will feel soft when it comes out of the air fryer but will crisp up significantly as it cools. Resist the urge to stir it after cooking if you want big clusters.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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