An air fryer makes short work of granola. In fact, if anyone were to design a granola maker, we don’t think it would be dissimilar to an air fryer – you just chuck in all the ingredients and give them a stir every so often. We like our granola slightly salty and not too sweet, delicately spiced, somewhat seedy and very nutty. For us, this one here is near perfect, but you can take these basic quantities as a starting point and play around with the flavours to suit your taste.
Sesame and pine nut air fryer granola
Sarit eats yoghurt and granola pretty much every morning – sometimes with a few berries (or any other fruit we have lying around) and, on sweeter-toothed days, with a good drizzle of honey and some medjool dates. But it’s best of all with our homemade strawberry and rose jam with fresh strawberries – an absolute winner with the nutty, slightly salted granola.
Prep 5 min
Cook 25 min
Makes 400g (breakfast for 1 for a week)
225g porridge oats
50g pecans or walnuts or a mix, broken up
50g pine nuts
30g sesame seeds
A generous pinch of sea salt
1 tsp ground ginger
50g golden caster sugar
50g vegetable oil or coconut oil
50g honey
First, you need to line the air fryer tray/crisper plate carefully with baking paper: cut out a large square of baking paper (about 25cm x 25cm), fold it into a triangle, fold it again, and then again to create pleats. Next, open it up and press the paper into the crisper plate inside the air fryer chamber. The paper should come up the sides – trim it with scissors if it goes over.
Weigh all the ingredients into the lined chamber in the order in which they’re listed, then add three tablespoons of water. Pop the whole thing into the air fryer and set it to the roast function at 180C/350F for eight minutes (no need to preheat).
Open and mix the granola inside its paper basket in the air fryer chamber, until everything is well-coated in the sweet, oily liquid. Cook on the same setting for another eight minutes, then stop the air-fryer again, mix and cook for yet another eight minutes.
For the final stage, switch the setting to air fry at 180C, then cook for five minutes more. Carefully lift out the paper by its sides and put on a flat tray or board, so the granola can cool faster. Once cool, transfer to an airtight jar.
Source: The Guardian
