This recipe creates a fantastic crunchy breakfast you can even make for the week ahead because it’s easy to prepare, quick to cook, and portioned perfectly.
PREP TIME 7 mins
COOK TIME 7 mins
MAKES 5oz (140oz)
SERVING SIZE 1oz (30g)
½ cup almonds
¾ cup walnuts
¼ cup hazelnuts
⅓ cup almond flour
⅓ cup unsweetened desiccated coconut
1 tbsp unsweetened cocoa powder
1 large egg
⅓ cup salted butter, melted
¼ tsp liquid stevia
½ cup blueberries
5 cups unsweetened almond milk
1. Set the air fryer temp to 400°F (200°C).
2. Place all the ingredients except the blueberries and almond milk in a food processor. Pulse until roughly chopped and well combined. Pour the mixture into a high-sided baking dish.
3. Place the dish in the fryer basket and cook until golden brown and fragrant, about 7 minutes. Stir the granola every 2 minutes with a wooden spoon to ensure the top doesn’t burn.
4. Remove the dish from the fryer basket and allow the granola to cool. Portion an equal amount of the granola into 5 bowls and top each with an equal amount of blueberries. Serve each bowl with 1 cup of almond milk.
Tips If you don’t have a food processor, chop the almonds, walnuts, and hazelnuts into pieces, then mix the remaining ingredients in by hand in a large bowl. Store the cooked granola in an airtight container in a cool dark place for up to 5 days or in the fridge for up to 2 weeks.
NUTRITION PER 1oz (30g):
7g NET CARBS
6g DIETARY FIBER