Air-Fryer Chocolate Chile Crisp Granola

Active time: 15 minutes | Total time: 1 hour, 5 minutes

16 servings (makes 4 cups)

Rich and chocolatey, yet spicy and savory, this homey granola calls to mind a cup of Mexican hot chocolate. Oats are paired with almonds, coconut, chocolate chips (or chunks) and crystallized ginger, and then placed in an air fryer. The mixture crisps up a bit more when using an air fryer vs. a conventional oven. Also, no need to preheat the air fryer. The addition of egg whites and the process of cooling the granola inside the appliance creates audibly crunchy clusters.

Pile those clusters sky-high atop yogurt with fruit, such as bananas, berries or pomegranate seeds. Finish a salad or soup as you would with croutons. For dessert, crumble on vanilla ice cream. The granola makes a great gift, too.

Storage Notes: Store at room temperature in an airtight container for up to two weeks.

INGREDIENTS

1⁄3 cup (50 grams) whole unsalted and roasted almonds

1⁄3 cup (56 grams) semisweet

chocolate chips or chunks

1⁄4 cup (25 grams) unsweetened coconut flakes

1⁄4 cup (40 grams) candied ginger, finely diced if in large chunks

1⁄4 cup (20 grams) unsweetened cocoa powder 3 tablespoons (45 grams)

maple syrup

2 tablespoons (28 grams)

packed light brown sugar

DIRECTIONS

In a medium bowl, toss the almonds, chocolate, coconut flakes and candied ginger to combine.

Line the basket of your air fryer with parchment paper with enough overhang to use it as a sling.

In a large bowl, whisk together the cocoa powder, maple syrup, sugar, oil, chili crisp, cinnamon and salt until well combined. Using a wooden spoon or rubber spatula, stir in the oats until fully coated. Add the egg white and stir until well combined. Add the almond mixture and stir until well combined.

Spread the granola mixture onto the lined air fryer basket in a thin, even layer.

Set the air fryer to 300 degrees and bake for 20 minutes, or until the granola is deep brown and feels dry to the touch.

Turn off the air fryer and let the granola sit in the closed basket for about 30 minutes, or until slightly cooled and hardened. Carefully lift the granola using the parchment overhang and transfer to a wire rack to cool completely, about 30 minutes. Then, break into big chunks. Serve, or transfer to an airtight container.

VARIATIONS

2 tablespoons (30 grams) neutral oil, such as canola oil

2 teaspoons (10 grams) chili

crisp

2 teaspoons ground cinnamon

⁄2 teaspoon fine salt

1

2 cups (160 grams) oldfashioned rolled oats 1 large egg white (see VARIATIONS)

Oven version: Position a rack in the middle of the oven and preheat to 325 degrees. Line a large, rimmed baking sheet with parchment. Spread the granola mixture in a thin even layer on the prepared pan. Bake for 30 minutes, gently stirring halfway and spreading evenly again, until the granola is a deep brown and feels dry to the touch. Turn the oven off and let it rest for 30 minutes in the oven. Transfer the baking sheet to a wire rack until completely cooled, then break into big chunks. Serve, or transfer an airtight container.

Vegan version: Replace the egg white with 30 grams of aquafaba from a can or home-cooked beans, such as chickpeas, and swap vegan chocolate chips for the semisweet chocolate.

Nutrition information per serving (1⁄4 cup) | Calories: 136; Total Fat: 7 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 88 mg; Carbohydrates: 18 g; Dietary Fiber: 3 g; Sugar: 7 g; Protein: 3 g