Recipes

Air Fryer Greek Yogurt & Hazelnut Granola

Atkins Air Fryer Greek Yogurt & Hazelnut Granola
5.1g
Net Carbs
Prep Time: 10 Minutes
Style:
Cook Time: 75 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
9g

Protein

21g

Fat

5g

Fiber

252.8cal

Calories

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INGREDIENTS

  • 1 Tbsp Chia Seeds
  • 0 1/4 cup Coconut, fresh, grated
  • 0 7/24 cup Greek yogurt, whole milk, plain (1 tbsp= 15 g)
  • 5 units Raspberries, fresh
  • 2 teaspoon(s) truvia sweet complete (2 tsp= 7 g)
  • 0 1/4 cup PECAN HALVES Marathon Ventures, Inc.
  • 0 1/4 cup Hazelnuts, raw
  • 2 tbsp Oats, rolled, cooked
  • 2 tbsp Lily's White Chocolate Style Baking Chips (1 tbsp= 14g)
  • 1 egg Egg White (1/4 cup= 60.8g)
  • 0 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).


No air fryer? No problem! Bake the granola at 200°F in a convection oven, or at 250°F in a non-convection oven.

Cooking Tip

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