Air Fryer Greek Yogurt & Hazelnut Granola
5.3g
Net Carbs
9.1g
Protein
20.7g
Fat
6.5g
Fiber
256
Calories
Cooking tip: No air fryer? No problem! Bake the granola at 200°F in a convection oven, or at 250°F in a non-convection oven.
Ingredients:
- 1 white Egg White
- 1 tablespoon Chia Seeds
- 1/4 cup, half Pecans
- 28 gram(s) Lily's White Chocolate Style Baking Chips (1 tbsp= 14g)
- 1/4 cup chopped Hazelnuts
- 5 Raspberries, fresh, each
- 2 teaspoon(s) truvia sweet complete (2 tsp= 7 g)
- 1/4 cup Coconut, shredded, unsweetened
- 2 tablespoon(s) Oats, quick cooking, raw (1 tbsp= 6 g)
- 1/3 cup Greek Yogurt, plain, unsweetened, whole milk
- 1/4 cup Hemp Hearts
Directions:
- Preheat air fryer to 200°F. Prepare parchment paper to fit on air fryer tray.
- In a small bowl with an electric hand mixer, whip egg white to stiff peaks. Fold in the yogurt and sweetener.
- In a large bowl combine hazelnuts, coconut, hemp hearts, pecans, oats, white chocolate chips, and chia seeds until evenly distributed. Add chopped raspberries and fold in yogurt mix until evenly coated. Spread into an even layer on the parchment paper, ideally no more than ½-inch thick.
- Cook in the air fryer for an hour, or until the top is golden brown and crispy. Remove from air fryer, flip and break into chunks, and cook for another 15 minutes, until all sides are evenly browned and crispy. Allow to cool completely before storing in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Each serving is about ½ cup (or 50 grams).
