This is the kind of recipe that makes you excited to open the jar in the morning. Big, crunchy clusters, gently sweet, made with wholesome ingredients — and so easy you’ll want to make it every week. What makes it special? One simple trick: egg white. It’s the magic ingredient that helps the clusters stick and crisp up without needing lots of sugar or oil. You won’t even taste it, but the texture is everything.
Made in the air fryer, this granola takes less than 15 minutes and leaves you with golden clusters that are perfect on yoghurt, with milk, or just as a snack on their own. (It’s hard to stop munching straight from the jar!) It’s packed with fibre, healthy fats, and slow-releasing carbs — everything you want from a nourishing breakfast. And it’s easy to customise with whatever nuts or seeds you love most. Once it cools down, just break it up into big, generous clusters and store it in a jar. That’s if you can resist eating it all at once.
Tips
- Don’t skip the egg white – it’s the secret to those irresistible, crunchy clusters.
- Press the mixture flat into the air fryer basket—this helps form clusters instead of loose bits.
- Don’t stir while baking – resist the urge! Let it bake undisturbed so the clusters set.
- Cool completely – it crisps up as it cools. Give it at least 10 minutes before breaking into chunks.
- Add salt – just a pinch enhances the flavour and balances the sweetness beautifully.
Swaps
Pumpkin seeds: Swap with sunflower seeds or chopped walnuts for a different crunch.
Nuts (cashews, almonds, hazelnuts): Use any mix you like—pecans, pistachios, or Brazil nuts work beautifully.
Peanut butter: Try almond butter, tahini, or sunflower seed butter for a nut-free version.
Egg white: To make it vegan, swap with 1 tbsp ground flaxseed + 2 tbsp water (not quite as crunchy, but still tasty).
Honey: Replace with maple syrup or date syrup if you prefer a vegan option or different flavour.
Cinnamon: Try mixed spice, cardamom, or a pinch of ginger for a warming variation.
Storage
Once completely cooled, store the granola in an airtight jar or container at room temperature. It will stay fresh and crunchy for up to 1 week.
Tip: Avoid storing it while still warm or slightly damp—this can make it lose its crunch. If you want it extra crisp, you can pop it back in the air fryer or oven for a couple of minutes before serving.
More Granola Recipes
Air Fryer Granola
Ingredients
- 100 g oats
- 50 g pumpkin seeds
- 80 g nuts cashews, almonds, hazelnuts
- 50 g peanut butter
- 1 egg whites
- 40 ml honey
- Pinch of salt and cinnamon
Instructions
- In a large bowl add all your dry ingredients and mix.
- In a small bowl add the wet ingredients (egg whites, PB and honey) mix until is all well combined.
- Add the wet ingredients to the dry and mix to incorporate well.
- Now spread the mixture into the air-fryer to create a layer. This recipe will make just enough to fit a standard size air fryer (I use @cosori
- Air fry at 120 C for 13 mins
- Let it cool down and enjoy as a snack or with your favourite yoghurt!