Granola Recipe

Jenny Tschiesche says: “As many shop-bought granolas contain added flavourings and sweeteners, making your own means you’re in control. Ginger and cinnamon add warming spice and maple syrup makes this granola feel luxurious. Make sure you line the air fryer with nonstick baking paper just before adding the granola – don’t line the air fryer while preheating or the paper will be drawn into the fan and may catch fire. Serve the granola for breakfast or brunch with Greek yogurt.”

Serves

Ingredients

60g (2¼oz) coconut oil, melted
50g (1¾oz) maple syrup
½ teaspoon ground ginger
¾ teaspoon ground cinnamon
20g (¾oz) pumpkin seeds
15g (½oz) chia seeds
100g (3½oz) rolled oats
20g (¾oz) flaked almonds
10g (¼oz) desiccated coconut

Method

Preheat the air fryer to 160°C (325°F).

Mix the coconut oil with the maple syrup, ginger and cinnamon in a small bowl.

In a larger bowl, combine the pumpkin seeds, chia seeds and oats. Stir the coconut oil mix into the dry ingredients.

Line the base of the air fryer with nonstick baking paper, then spread out the granola in an even layer on top. Cook for 15 minutes, stirring twice during cooking.

Remove from the air fryer, then stir in the almonds and coconut. Leave to cool, then store in an airtight container for up to 3 days.

Recipe extracted from The Unprocessed Air Fryer by Jenny Tschiesche, published by Hamlyn (www.octopusbooks.co.uk)

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