Ingredients:

  • 2 cups Rolled Oats (Old-Fashioned)
  • 1/2 cup Pecan Halves (roughly chopped)
  • 1/4 cup Sunflower Seeds (raw, unsalted)
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Fine Sea Salt
  • 1/3 cup Maple Syrup (Grade A or B)
  • 1/4 cup Neutral Oil (Rapeseed/Canola or melted coconut oil)
  • 1 tsp Vanilla Extract
  • 1/2 cup Dried Cranberries (or raisins)

Instructions:

  1. Place parchment liner inside the air fryer basket, ensuring it does not obstruct airflow. Preheat the air fryer to 150°C (300°F) for 3 minutes.
  2. In a large bowl, combine the rolled oats, chopped pecans, sunflower seeds, cinnamon, and salt. In a separate small bowl, whisk together the maple syrup, oil, and vanilla extract until emulsified. Pour the wet mixture over the dry ingredients and mix thoroughly until every oat flake is evenly coated.
  3. Spread half of the granola mixture in a single, even layer over the parchment-lined air fryer basket. Do not overcrowd. Air fry at 150°C (300°F) for 5 minutes.
  4. Open the basket, shake or stir the granola to redistribute the ingredients. Continue air frying, shaking and stirring every 4–5 minutes, until the granola is light golden brown and fragrant (10–12 minutes total per batch). The oats should look dry and lightly toasted. Immediately transfer the cooked granola to a clean, flat baking tray and repeat the process with the remaining mixture.
  5. Allow the entire batch of cooked granola to cool completely (about 30 minutes) without stirring. This step is essential for achieving large, satisfying clusters. Once cold, gently break up the cooled granola, stir in the dried cranberries, and store in an airtight container.