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Breakfast granola from the Airfryer

Breakfast granola from the Airfryer

Breakfast granola from the Airfryer

Ingredients

Dry mix
• 50 g oats
• 25 g puffed wheat flakes
• 25 g puffed quinoa
• 25 g cashew nuts, halved
• 25 g flaked almonds
• 25 g sesame seeds
• 25 g pumpkin seeds
• ¼ tsp smoked paprika powder
• 1 tsp oregano
• 1 tsp garlic powder

Wet mix
• 2 tbsp mustard
• 1.5 tbsp soy sauce
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp sriracha
• 1 egg white, lightly beaten

Also needed

SnackTastic® 7720 Airfryer

Preparation

Mix the oats, puffed wheat, puffed quinoa, nuts, kernels, seeds, and spices in a large bowl.

Stir together the mustard, soy sauce, tahini, maple syrup, and sriracha.

Mix the wet mixture into the dry ingredients. Taste and season more if needed.

Add the lightly beaten egg white and mix again.

Spread a layer of the granola on perforated baking paper suitable for air fryers (for these quantities, two baking sessions are needed). Press down firmly to a thickness of about 1 cm. Place the baking paper with the granola in the basket of the SnackTastic.

Bake for 10 min at 150°C. Halfway through, gently stir (not too much if you want to keep clusters).

Lower the temperature to 130°C and bake for another 3 min.

Let cool completely on the baking paper so the granola hardens.

Store in an airtight jar.

Tips

  • Feel free to vary the herbs and ingredients. For example, replace the pumpkin seeds with sunflower seeds or use black sesame seeds instead of white.

  • Delicious as a topping on salads, savory bowls, dips, or as a snack.

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