Ingredients
- 2 tbsp soy flakes
- ½ cup rolled oats (40 g)
- 3 tbsp chopped almonds (about 24 g)
- 2 tbsp whole wheat flour or oat flour
- ¼ cup maple syrup (60 ml)
- 2 tbsp low fat butter or nut butter
Method
- Add the soy flakes, rolled oats, chopped almonds, and whole wheat flour or oat flour to a medium bowl. Stir until evenly combined.
- Add the maple syrup and low fat butter or nut butter. Mix until all of the dry ingredients are coated and the mixture starts to stick together.
- Gently press some of the mixture together to create larger clusters. Do not break everything into small crumbs if you want bigger pieces.
- Spread the mixture onto parchment paper in your air fryer basket or on a parchment lined baking sheet. Press it lightly into an even layer.
- Air fry or bake at 320°F (160°C) for about 15 minutes.
- For smaller granola clusters, stir once after about 7 minutes and continue cooking until lightly golden.
- For larger granola clusters, leave the mixture undisturbed for the first 7 minutes. Carefully lift out the parchment paper with the granola on top, place another flat surface, plate, or baking sheet over the granola and flip everything over in one piece. Gently peel the parchment paper away from the top of the granola and return it to the air fryer or oven for the remaining cooking time.
- Remove the granola once the oats and almonds are lightly golden. Let it cool completely before breaking it into clusters. The granola becomes crunchier as it cools.
Equipment
Notes
- For big clusters: Press the mixture together before cooking and avoid stirring it halfway through. Flip the granola instead and only break it apart once completely cooled.
- For smaller clusters: Stir once halfway through cooking.
Oven: Bake at the same temperature, 320°F (160°C), for about 15 minutes on a parchment lined baking sheet. - Air fryer: Cooking times can vary slightly between air fryers, so check the granola toward the end.
- Oat flour: You can use oat flour instead of whole wheat flour.
- Nut butter: Nut butter can replace the low fat butter, although the flavor and nutrition will change slightly.
- Storage: Let the granola cool completely before transferring it to an airtight container so it stays crunchy.
Protein: 5 g
Carbohydrates: 25 g
Fat: 8 g Nutrition will vary depending on the exact soy flakes, flour, and whether you use low fat butter or nut butter.