The light banana granola with chia and oats in an air fryer is the perfect breakfast for those looking for a mix of crunchiness, taste, and health. Thanks to the natural sweetness of ripe bananas, this recipe doesn’t need added sugars: the fruit acts as a natural binder and sweetener, providing a delicate aroma and an irresistible texture.
The chia seeds, rich in fiber and omega-3, combine with whole oat flakes and nuts to create a nutritious and satisfying granola, perfect for starting the day with energy or for a healthy snack during the day.
The air fryer cooking is quick and efficient, ensuring even toasting without turning on the oven. You can enjoy it with yogurt, milk, plant-based drinks, or even as a topping for chia pudding and light desserts. Prepare it in advance, and you’ll always have a supply of healthy, crunchy, homemade granola on hand.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 10.5 oz
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients for the light banana granola with chia and oats in air fryer:
- 1.5 cups oats
- 1/2 cup nuts (we use chopped almonds and pistachios)
- 1 tbsp chia seeds
- 1/4 cup mixed seeds (flax, pumpkin, and sunflower)
- 1/4 cup desiccated coconut
- 2 tbsp coconut oil (or light seed or olive oil)
- 1 tsp ground cinnamon
- 1 pinch fine salt
- 1 1/2 banana (ripe)
Tools for the light banana granola with chia and oats in air fryer:
- 1 Air fryer cecotec
- 1 Non-stick baking tray 8.7×11.8
- 1 Bowl glass
- 1 Spoon
Steps for preparing and cooking the light banana granola with chia and oats in air fryer:
Remove the peel from the banana and a half (if they are small, use 2), mash it well with a fork (the bananas should be very ripe), then add the oil, cinnamon, and mix well.
In a large bowl, put all the dry ingredients (except the coconut), mix well, then add the previously seasoned banana puree and mix well.
AIR FRYER COOKING:
Pour the mixture into a tray suitable for the air fryer, level the mixture well (if you don’t have a tray, you can use parchment paper), cook at 320°F for 10 minutes, stirring well with a spatula halfway through cooking. After that time, add the desiccated coconut, mix well, and cook for another 5 minutes. If you see it is not yet golden brown, continue cooking for another 3/4 minutes.
Remove the tray from the air fryer and let it cool completely.
OVEN COOKING:
Pour the mixture into a tray, level well and bake at 338°F for 25/30 minutes, stirring halfway through cooking. In the last 5 minutes of cooking, add the desiccated coconut and stir well.
Once the granola is cold, place it in an airtight container and store it for up to 2 weeks.
Variants:
CHOCOLATE: replace cinnamon with unsweetened cocoa powder
PROTEIN: add neutral or cocoa protein powder (2 tablespoons)
COFFEE FLAVORED: add 1 teaspoon of instant coffee dissolved in a little water.
WITH DRIED FRUIT: add it only at the end of cooking once cooled.
WITH DARK CHOCOLATE: to be added at the end of cooking once cooled.
FAQ (Questions and Answers)
Can I use instant oats instead of oat flakes?
It’s better not to: traditional oat flakes provide more crunchiness and a better result.
Can I substitute the banana?
Yes, you can use unsweetened apple puree or blended cooked pumpkin, but the sweetness and aroma will change.
How long does the granola keep?
In an airtight jar, it lasts 2-3 weeks at room temperature.
