Ingredients
- ½ cup (50 g rolled oats)
- ½ cup (75 g almonds, roughly chopped)
- Ground cinnamon (to taste)
- 1 pinch of salt
- ¼ cup (60 ml maple syrup)
- 2 tablespoons (32 g cashew butter or another smooth nut butter)
Method
- Add the rolled oats, chopped almonds, cinnamon, and salt to a medium mixing bowl. Stir until evenly combined.
- Add the maple syrup and cashew butter.
- Mix thoroughly until the oats and almonds are evenly coated and no dry patches remain.
- Transfer the granola mixture to the air fryer basket. Use an air fryer safe liner if your basket has large openings.
- Spread the mixture into an even layer.
- Air fry at 320°F (160°C) for approximately 15 minutes.
- Shake or stir the granola halfway through cooking so that it browns evenly.
- Check the granola regularly during the final few minutes. Remove it once the oats and almonds look lightly golden.
- Allow the granola to cool completely before breaking it into pieces. It will become firmer and crunchier as it cools.
Equipment
Notes
Air fryers can vary in strength and size. Begin checking the granola a few minutes before the end of the cooking time to prevent the almonds from becoming too dark.
The granola may still feel slightly soft when it first comes out of the air fryer. It becomes crispier as it cools.
For larger clusters, avoid stirring the granola again after the halfway point. Gently press it into an even layer and leave it undisturbed while it cools. Cashew butter has a mild flavor, but almond butter or peanut butter can also be used. Peanut butter will give the granola a stronger flavor.
Allow the granola to cool completely before transferring it to an airtight container. Storing it while warm can trap moisture and make it soft.
The nutritional values are estimates based on six servings and cashew butter. Different brands may change the final values.
NUTRITION
Serving Size: 1/6 of the recipe
Calories: approximately 171 kcal
Carbohydrates: approximately 19 g
Protein: approximately 5 g
Fat: approximately 9.3 g