This Air Fryer Granola has 2-3x more protein than most! Easy to make—just 5 minutes of prep time. Delicious, healthy, not too sweet, and high protein to keep you fuller for longer. No maple syrup needed. (Gluten Free, Vegan option).
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Most granola doesn’t have enough protein to keep you full. With double to triple the protein, this Air Fryer Granola recipe beats other homemade and store-bought options! The air fryer is faster than the oven too—and requires no preheating.
Today I'll show you how to make the best air fryer granola, including ingredients and substitutes, tips on making granola in the air fryer, and even more ways to add protein.
No air fryer? Try my Berry Granola or Vegan Almond Butter Granola—two of my favorite oven-baked recipes.
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Why you'll love this recipe
- Easy: This recipe takes only 5 minutes to prep. It's easier than heading to the store!
- High Protein: Unlike other granola recipes, this one packs extra protein to keep you satisfied.
- Not Too Sweet: Granola often has more sugar than you'd expect! To make it healthier, this recipe uses just a bit of honey to lightly sweeten. You can always add more if you like. Or, pair your granola with fresh fruit or berries.
- No Maple Syrup: Maple syrup is expensive, so this recipe calls for honey. But you can substitute maple syrup if you already have it on hand.
- Stores for Weeks: This homemade granola keeps for a couple weeks—though it’ll likely disappear before then!
Ingredients (and substitutes)
This air fryer granola recipe only has 9 ingredients. Let’s go over what you’ll need:
- Oats: Choose regular rolled oats (also Old Fashioned Oats). Don't substitute Quick or Steel Cut oats because their cook times vary.
- Nuts: Use your favorite mix of nuts (such as walnuts, almonds, or cashews). I don't recommend pecans for this recipe because they easily burn. Choose raw nuts, not pre-roasted ones, since they’ll roast in the air fryer.
- Almond Butter: Helps the granola stick together, while minimizing the amount of sweetener (honey). It's a great source of protein and healthy fats too! You can substitute peanut butter or sunflower seed butter, but it'll change the flavor slightly.
- Almond Flour: Boosts protein and helps the granola clump up. Substitute store-bought Almond Meal, or grind whole almonds into a flour with a blender or food processor.
- Hemp Seeds: A great plant-based source of protein, fiber, and Omega 3 and 6. If you can't get hemp seeds, you can leave them out.
- Honey: Lightly sweetens the granola. Honey is more budget-friendly than maple syrup. For a vegan option, substitute maple syrup instead.
- If you have extra honey, make homemade infused honey! Check out my recipes for infusing Vanilla Honey, Lavender Honey, and Orange Infused Honey.
- Coconut Oil: Helps your granola stick together. If your coconut oil is solid, lightly melt it in the microwave or on the stove. You can swap a vegetable oil (like grapeseed) instead.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
This high protein granola is so simple to make! The air fryer cooks faster than the oven, and you don’t even need to pre-heat it.
Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Line the air fryer basket with parchment: Lining the bottom prevents the granola from falling through. But during testing, I discovered it's also best for the parchment to go 1-inch up the sides to make flipping easier. Ensure parchment doesn't extend above the basket to avoid burning.
- Air fryers vary: You may need to adjust the cook time based on your air fryer model. Keep an eye out for burning and reduce time (and/or temperature), if needed.
- If scaling up the recipe: Air fry each batch of granola on its own. Otherwise, you'll overcrowd the air fryer basket and it'll bake unevenly.
- Give the granola time to cool: Make sure you let the granola completely cool before transferring it to a container. The granola will firm up as it cools.
- Optional add-ins: For extra sweetness, try adding dried fruit like raisins, cranberries, or dried blueberries. Dried coconut is a delicious addition. For best results, sprinkle in the coconut after baking, because it burns quickly in the air fryer.
- How to add even more protein: Serve this air fryer granola with milk or Greek yogurt. The highest protein milks are cow's milk or soy milk. For extra protein, drizzle peanut or almond butter on top.
Recipe FAQ's
Can I substitute the almond butter in this recipe?
You can substitute peanut butter or even sunflower seed butter. Just know that it'll change the flavor.
Can I make this air fryer granola vegan?
Yes! Simply substitute the honey for maple syrup instead.
How long does air fryer granola last?
It should last about 2 weeks. Store in a sealed container at room temperature.
Can I freeze granola?
Yes, you can freeze granola. Transfer the completely cooled granola to a freezer bag, remove the air, and seal tightly before freezing. Frozen granola is best for up to 3 months. Let defrost the frozen granola defrost on the counter.
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📖 Recipe
Air Fryer Granola (High Protein)
This Air Fryer Granola has 2-3x more protein than most! Easy to make—just 5 minutes of prep time. Delicious, healthy, not too sweet, and high protein to keep you fuller for longer. No maple syrup needed. (Gluten Free, Vegan option).
Pin Recipe
Ingredients
- 1½ cups rolled oats (old-fashioned, see note 1)
- ½ cup raw unsalted nuts (almonds, walnuts, cashews, see note 2)
- ¼ cup almond flour (see note 3)
- 2 tablespoons hemp seeds
- 2 tablespoons melted coconut oil (see note 4)
- 3 tablespoons almond butter (see note 5)
- 3 tablespoons honey (or maple syrup)
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
Instructions
- Dry Ingredients: In a large bowl, combine 1½ cups rolled oats, ½ cup raw unsalted nuts, ¼ cup almond flour, and 2 tablespoons hemp seeds.
- Combine: In a medium bowl, whisk together 2 tablespoons melted coconut oil, 3 tablespoons almond butter (see note 2), 3 tablespoons honey, 1 teaspoon vanilla extract, and ¾ teaspoon cinnamon. Pour wet ingredients over dry ingredients. Stir well to mix.
- Bake: Use a piece of parchment to line the bottom and 1-inch (2.5 cm) up the sides of the air fryer basket (see note 6). Press the granola mixture on top. Bake in an air fryer (no need to preheat) at 300℉ (150℃) for 10 minutes. Use a spatula to flip the granola, then press it down. Bake until brown and toasty, about another 10 minutes (total time: approx 20 minutes). (Bake times vary by air fryer model).
- Cool: Without stirring, let the granola fully cool in the air fryer basket on the counter. Granola will firm up as it cools. Once cooled, use your fingers to break the granola into bite-sized clusters, then transfer to a resealable container.
Notes
- Oats: Use regular rolled oats. Don't use Quick or Steel Cut oats, because they have different texture and bake times.
- Nuts: Almonds, walnuts, and/or cashews are recommended. I don't recommend pecans in this recipe because they toast much faster and are more likely to burn in the air fryer. You can keep the nuts whole or chop in half.
- Almond Flour: Storebought almond flour or almond meal is easiest. But you can also make your own by grinding almonds up in a food processor or blender until the consistency of sand.
- Coconut Oil: Virgin coconut oil will impart more coconut flavor. Refined coconut oil has a more neutral taste. If you can't get coconut oil, you can substitute a neutral vegetable oil like grapeseed oil.
- Almond Butter: If your almond butter is unsalted, add a pinch of salt to the bowl of wet ingredients. It helps enhance/balance the overall flavor of the granola. If you must substitute, I'd recommend peanut butter, but it does change the flavor.
- Lining the Air Fryer: It's critical to line the bottom of the air fryer basket with parchment paper, so that the granola doesn't fall through. Cut the parchment paper a bit bigger than the bottom, so that goes up 1-inch on each side of the air fryer basket. This overhang makes it easier to flip the granola and lift it out of the basket. Make sure the parchment doesn't go too high up the sides, otherwise it might get too close to the heating element and burn.
- Storage: Keeps for up to 2 weeks in a resealable container at room temperature.
- Yield: Makes about 3¾ cups of granola. Assumes ¾ cups per serving.
Nutrition
Calories: 362kcal | Carbohydrates: 31g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Sodium: 3mg | Potassium: 306mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 3mg
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