Granola lovers, this one’s for you! These granola cookies are the ultimate blend of crunchy, nutty goodness and wholesome ingredients. They’re easy to make, air fryer-friendly, and perfect for a quick snack or breakfast on the go.
These crunchy, chewy granola cookies are the perfect snack for when you’re craving something wholesome, sweet and satisfying. Made with oats, nuts, seeds, and naturally sweetened with maple syrup, they’re packed with fibre and healthy fats to keep you full and fuelled. What I love most? They come together in one bowl and are baked in the air fryer, which means less mess and quicker results. If you’re a granola fan, you’re going to love this cookie version – all the goodness of your favourite breakfast, baked into a delicious bite. Ideal for lunchboxes, afternoon snacks, or that cheeky post-dinner treat. Just don’t skip the cooling step – it’s what turns these from crumbly clusters into perfectly set cookies.
Tips
- One Bowl Tip: Start by mixing the dry ingredients thoroughly before adding the wet – it helps everything combine evenly.
- Don’t Skip the Cooling: Let the cookies cool completely before removing from the muffin cups, and pop them in the fridge to set. It makes all the difference in texture.
- Use Silicone Moulds: They make it so much easier to remove the cookies once cooled without breaking them.
- Toast the Nuts First: For extra depth of flavour, toast the almonds, walnuts and pecans lightly before mixing in. Totally optional, but so worth it!
- Mix It Up: You can swap the nuts or seeds depending on what you have – keep the total weight the same.
- Make a Bigger Batch: These keep really well in the fridge, so double up if you want a ready-to-go snack for the week.
Swaps
Oats: Use gluten-free oats if needed to make these suitable for a gluten-free diet.
Almonds: Swap with hazelnuts, cashews or more walnuts – just keep the texture crunchy.
Seeds: Pumpkin, sunflower, or even a mix all work well.
Walnut: You can use extra pecans or almonds if you don’t have walnuts on hand.
Pecans: Replace with any other nuts you love – they add a beautiful buttery texture.
Maple syrup: Honey or agave syrup can be used as natural sweetener alternatives.
Coconut oil: Melted butter or olive oil work too, though the flavour will change slightly.
Chia seed: Ground flaxseed is a great substitute if that’s what you have.
Salt: A pinch of flaky sea salt on top adds a lovely contrast if you’re feeling fancy.
Storage
Fridge: Store in an airtight container for up to 4-5 days. The fridge helps keep them firm and chewy.
Freezer: Freeze for up to 2 months. Defrost for a few minutes at room temperature or enjoy cold straight from the freezer.
More Granola Recipes
Granola Cookies
Ingredients
- 90 g of oats
- 40 g of almonds
- 30 g seeds
- 30 g of walnut
- 30 pecans
- 80 g maple syrup
- 60 g coconut oil
- 1 tbsp chia seed
- 1/2 tsp salt
Instructions
- Add all the ingredients into a bowl, I start with the dry ingredients first, mix and then add the wet.
- Mix until well combine.
- Add 1 tbsp of granola mix into the muffins cups and bake in the air fryer for 15-18 mins at 180C
- When the time is over DO NOT try to eat them straight away or they will crumble. Wait until completely cool down and leave in the fridge for 30mins.