Air Fryer Granola (High Protein)

High Protein Air Fryer Granola in a bowl with yogurt, milk, berries, almond butter.

Be first to rate this!

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).

Prep Time5

Cook Time20

Total Time25

Servings:

Author: Bri Beaudoin

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

US Customary - Metric

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