The light banana granola with chia and oats in the air fryer is the perfect breakfast for those seeking a mix of crunchiness, flavor, and health. Thanks to the natural sweetness of ripe banana, this recipe doesn’t require 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 oats and nuts to create a nutritious and filling granola, ideal to start the day with energy or as a healthy snack during the day.
Cooking in the air fryer 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 stash of healthy, crunchy homemade granola available.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: about 10 ounces
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All Saints
Ingredients for the light banana granola with chia and oats in air fryer:
- 1 3/4 cups oats
- 1/3 cup nuts (we used almonds and pistachios, chopped)
- 2 tbsp chia seeds
- 3 tbsp mixed seeds (flax, pumpkin, and sunflower)
- 1/4 cup shredded 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 inches
- 1 Bowl glass
- 1 Spoon
Steps for preparing and cooking light banana granola with chia and oats in air fryer:
Remove the peel from the banana and a half (if 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, place all the dry ingredients (except for the coconut), mix well then add the previously seasoned banana puree and mix well.
COOKING IN AIR FRYER:
Pour the mixture into a tray suitable for the air fryer, level the mixture well (if you don’t have the tray you can use parchment paper), cook at 320°F for 10 minutes, stirring well with a spatula halfway through cooking, after the time add the shredded coconut, stir well and cook for another 5 minutes, after the time if you see that it is not yet well golden, continue cooking for another 3/4 minutes.
Remove the tray from the air fryer and let cool completely.
OVEN COOKING:
Pour the mixture into a tray, level well and bake at 340°F for 25/30 minutes, stirring halfway through cooking, in the last 5 minutes of cooking add the shredded coconut and stir well.
Once the granola is cold, place it in an airtight container and store for up to 2 weeks.
Variations:
CHOCOLATE: replace cinnamon with unsweetened cocoa powder
PROTEIN: add neutral or cocoa-flavored protein powder (2 tablespoons)
COFFEE FLAVORED: add 1 teaspoon of instant coffee dissolved in a little water.
WITH DRIED FRUITS: add 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 rolled oats?
It’s better not to: traditional rolled oats provide more crunch and a better result.
Can I substitute the banana?
Yes, you can use unsweetened applesauce or pureed cooked pumpkin, but the sweetness and aroma will change.
How long does the granola last?
In an airtight jar, it lasts 2-3 weeks at room temperature.
