Air Fryer Recipe
Spiced Pecan and Cranberry Granola Clusters
Granola clusters should have a satisfying snap, and the air fryer excels at achieving this texture by quickly removing moisture and evenly toasting the ingredients. This method ensures a perfect balance of crunch and flavour, making it an ideal choice for creating these delicious clusters.
Ingredients
- 180g jumbo rolled oats
- 90g pecan halves, roughly chopped
- 45g pumpkin seeds or sunflower seeds
- 35g desiccated coconut
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 60ml maple syrup or runny honey
- 35g light brown soft sugar
- 35ml neutral oil, such as rapeseed or sunflower oil
- 1 egg white, lightly whisked
- 1 tsp vanilla extract
- 70g dried cranberries
Method
- Line the air-fryer basket with parchment, trimming it to fit under the crisper plate edges.
- In a large mixing bowl, combine oats, pecans, seeds, coconut, cinnamon, ginger, nutmeg, and salt.
- Warm the maple syrup or honey with brown sugar and oil until the sugar mostly dissolves, then stir in vanilla.
- Pour the syrup mixture over the oat mixture and stir for a full minute until glossy.
- Add the foamy egg white and stir until the mixture feels tacky.
- Spread the mixture onto the lined basket in an even layer about 1–1.5cm thick and press down firmly.
- Air fry at 145°C for 9 minutes, checking after 6 minutes, then rotate the slab if needed.
- Press the surface down gently, then air fry at 135°C for a further 6–8 minutes.
- Scatter dried cranberries over the hot granola and press them lightly into the surface.
- Return to the switched-off air fryer for 2 minutes with the drawer closed.
- Lift the parchment onto a cooling rack and leave the granola untouched for at least 25 minutes.
- Once cool, break into clusters with your hands.
Nutrition
Calories: 250
