Air Fryer Granola Clusters with Pumpkin Seeds

Name: Air Fryer Granola Clusters with Pumpkin Seeds
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 10 servings
Cuisine: American
Ingredients: 2½ cups (225 g) old-fashioned rolled oats; 1 cup (130 g) raw hulled pumpkin seeds (pepitas); ½ cup (55 g) raw pecans, coarsely chopped into pieces about ¼ inch (6 mm); 1 tsp (2½ g) ground cinnamon; ½ tsp (3 g) fine sea salt; 3 tbsp (40 g) unrefined coconut oil, melted and slightly cooled; ⅓ cup (105 g) pure maple syrup; 2 tbsp (25 g) light brown sugar, packed; 1 tsp (5 ml) pure vanilla extract; 1 large (30 g) large egg white, at room temperature, whisked until foamy; ½ cup (65 g) dried cranberries, stirred in after cooling (optional)

From the MyKitchenBank Kitchen

Chunky, maple-sweet granola clusters packed with pumpkin seeds and pecans, toasted in the air fryer in about 11 minutes per batch. A little egg white and a firm press give you big, crunchy clumps without heating the oven.

Prep: 15 min
Cook: 22 min
Wait: 40 min
Total: 1 hr 17 min
Makes: About 4½ cups (10 servings of ½ cup)

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Ingredients

10 servings

2½ cups (225 g) old-fashioned rolled oats
1 cup (130 g) raw hulled pumpkin seeds (pepitas)
½ cup (55 g) raw pecans, coarsely chopped into pieces about ¼ inch (6 mm)
1 tsp (2.5 g) ground cinnamon
½ tsp (3 g) fine sea salt
3 tbsp (40 g) unrefined coconut oil, melted and slightly cooled
⅓ cup (105 g) pure maple syrup
2 tbsp (25 g) light brown sugar, packed
1 tsp (5 ml) pure vanilla extract
1 large (30 g) large egg white, at room temperature, whisked until foamy
½ cup (65 g) dried cranberries, stirred in after cooling (optional)

Equipment (9)

5–6 quart (4.7–5.7 L) basket-style air fryer
Perforated parchment air fryer liners, about 7–8 inches (18–20 cm) round
Large mixing bowl
Small bowl and whisk
Silicone spatula
Measuring cups and spoons
Flat-bottomed measuring cup or spatula for pressing
Large plate or baking sheet for cooling
Airtight container

Steps

Before you start

This recipe is written for a 5–6 quart (4.7–5.7 L) basket-style air fryer and is cooked in 2 batches. Don't crowd the basket or the granola will steam instead of toast.
Use old-fashioned rolled oats, not instant or steel-cut oats. Use raw, hulled pumpkin seeds (pepitas), not roasted and salted ones.
Air fryers vary. Check at the earliest time given and watch the edges, because the seeds and nuts can go from golden to bitter quickly.
Cut a perforated parchment liner to fit your basket (or poke holes in regular parchment). Never preheat the basket with loose parchment inside, because it can fly into the heating element.
Plan on 40 minutes of cooling time. The clusters only harden as the granola cools, so don't stir it while it's warm.

1
Mix dry ingredients
- In a large mixing bowl, stir together the rolled oats, pumpkin seeds, chopped pecans, cinnamon and salt until the cinnamon is evenly distributed and no streaks remain.
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Ready when: The mixture looks uniformly speckled with cinnamon.
2
Whisk wet ingredients
- In a small bowl, whisk the melted coconut oil, maple syrup, brown sugar and vanilla until smooth and the sugar has mostly dissolved.
- If the coconut oil is hot, let it cool for a minute so it doesn't cook the egg white.
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Ready when: The liquid is glossy, with no oil pooling separately on top.
Tip: If the coconut oil firms up against cold syrup, warm the bowl briefly in your hands and re-whisk.
3
Combine and coat
- In a separate small bowl, whisk the egg white with a fork for about 30 seconds until foamy.
- Pour the maple mixture over the oat mixture, add the foamy egg white, and fold with a silicone spatula for 1–2 minutes until every oat looks damp and glossy.
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Ready when: No dry oats remain, and the mixture clumps when squeezed in your fist.
Tip: Scrape the bottom of the bowl, because syrup tends to settle there.
4
Preheat and load batch oneOven 300°F / 150°C
- Preheat the air fryer to 300°F (150°C) for 3 minutes.
- Place a perforated parchment liner in the basket.
- Scoop half of the granola mixture (about 3 cups) onto the liner and spread it into an even layer about ¾ inch (2 cm) thick, leaving a ½-inch (1 cm) gap at the edge for airflow.
- Press down firmly with the bottom of a flat measuring cup.
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Ready when: The layer is compact and holds together when pressed.
Tip: Pressing hard is what forms clusters. Loose, fluffy granola turns into crumbs.
5
First air fryOven 300°F / 150°C
- Slide the basket in and air fry at 300°F (150°C) for 5 minutes, without stirring, until the edges just begin to turn light golden and the kitchen smells of cinnamon and toasted nuts.
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Ready when: The edges are pale golden and the top looks dry.
6
Turn and finish batch oneOven 300°F / 150°C
- Pull out the basket.
- Use a spatula to cut the granola into 4–5 large chunks and flip each chunk over, keeping the pieces large.
- Gently press them back together and air fry at 300°F (150°C) for 4–6 more minutes.
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Ready when: The granola is deep golden brown, and the pumpkin seeds look puffed and lightly toasted. It will still feel slightly soft, and will crisp as it cools.
Tip: Check at 4 minutes. If the pecans smell sharp or bitter, remove the basket right away.
7
Cool batch one
- Lift the liner out by its edges and slide it, with the granola, onto a large plate or baking sheet.
- Leave it completely undisturbed while you cook the second batch.
- Don't stir, tap or break it up yet.
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Ready when: The granola is firm and no longer bends when you press it.
Tip: Handling warm granola breaks the sugary bonds and gives you crumbs instead of clusters.
8
Cook batch twoOven 300°F / 150°C
- Place a fresh liner in the basket, spread and press the remaining granola mixture exactly as before, and air fry at 300°F (150°C) for 5 minutes.
- Cut and flip into large chunks, press together, then cook 4–6 more minutes until deep golden.
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Ready when: The granola is deep golden brown and smells toasty, and it will crisp as it cools.
Tip: A freshly preheated basket may cook faster, so start checking at 4 minutes in the second stage.
9
Cool completely
- Slide the second liner onto a plate or baking sheet next to the first batch.
- Let both batches cool, untouched, for at least 25 more minutes until fully room temperature and crisp.
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Ready when: The granola is completely cool and snaps cleanly rather than bending.
10
Break up and store
- Break the granola into clusters of whatever size you like, from bite-size to chunky.
- Toss with the dried cranberries, if using, and transfer to an airtight container.
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Ready when: The clusters are crunchy, with no soft or chewy centers.
Tip: If any center is still soft, return those pieces to the air fryer at 300°F (150°C) for 2 minutes, then cool again.

Good to know

Tips

Press the mixture firmly and flip it in large chunks. Both steps matter for big clusters.
Don't skip the cooling time untouched. Granola crisps as it cools, and moving it early breaks up the clusters.
Keep the layer to about ¾ inch (2 cm) thick so the center toasts as evenly as the edges.
Add dried fruit after cooking. It burns and turns hard in the air fryer.

Make ahead

"The granola can be made up to 2 weeks ahead. Store it fully cooled in an airtight container and add the cranberries just before serving if you want them to stay soft."

Storage & reheating

"Room temperature: up to 2 weeks in an airtight container. Fridge: not necessary, but it keeps up to 4 weeks. Freezer: up to 3 months in a freezer bag. Thaw at room temperature for 20 minutes. To refresh stale granola, air fry at 300°F (150°C) for 2–3 minutes and cool completely."

Substitutions

raw pecans → chopped walnuts, almonds or sunflower seeds. Use the same weight. Sunflower seeds make it nut-free.
unrefined coconut oil → light olive oil or melted unsalted butter. Use the same amount. The flavor will be less coconutty.
pure maple syrup → honey. Honey browns faster, so check 1 minute earlier. Not suitable for vegans.
large egg white → 2 tbsp aquafaba (chickpea liquid). Whisk until foamy. This makes the recipe vegan when paired with maple syrup.