- 2 cups sliced almonds
- 1 cup of old fashioned oats
- 1 cup unsweetened coconut
- 1 teaspoon kosher salt
- 1 tsp grapeseed oil
- 1/3 cup honey
- One cup low sugar dried cranberries-added last after the granola is baked.
Mix all ingredients together except for the dried cranberries.
The one I used was the lower sugar version that Ocean Spray makes.
What I loved about this recipe is that it uses very little oil -only one teaspoon.
Cut 2 pieces of parchment to fit in the air fryer oven.
Take to the shelves out of the air fryer oven and put the parts bin on top. Way down on the parchment with something that’s heavy so you can scoop on the granola with a stainless steel ice cream scoop. That makes it a lot easier so you don’t make quite a mess by doing it that way.
Lower the temperature on the device to 220 degrees and bake for 40 minutes. I then baked it an additional 10 minutes at 220 degrees.
What the granola sit on the counter on the parchment cooling for about 10 to 15 minutes.
Once cool then add the dried cranberries and stuff early. Store in an airtight mason jar or another airtight container and you can put this on yogurt or top a healthier open face apple pie with it.
Recipe adapted by Paulette Motzko from Almond Granola and the power air fryer oven dehydrated Creations cookbook.
Photos by Paulette Motzko.