1. Maple Syrup. Honey can be used instead but note that the granola won’t be vegan. Other liquid sweeteners choices are date syrup, agave syrup, or unsulphured molasses. 
2. Recipe amount. The recipe measurements above are for one batch, which makes approximately six ½ cup servings. In the pictures, I’ve made 2 batches as I have a Ninja Foodi MAX Dual Zone Air Fryer which has two drawers. If you have a dual basket air fryer, you can click the ‘2x’ button at the top of the recipe card to double the recipe. Divide the granola mixture evenly into both baskets and air fry as per the instructions.
3. Parchment Paper Liners: I like using these disposable air fryer liners as they fit my air fryer’s baskets perfectly. Parchment paper works well too but be sure to trim with scissors as needed so that the sides aren’t too high and touching the heating element.
4. Heat the pistachio butter, olive oil and maple syrup in a pot. Although not absolutely necessary, warming the wet ingredients over medium heat will make it easier to combine them with the dry ingredients. The melted pistachio butter will be easier to mix and evenly coat everything. However, it isn’t absolutely necessary and not doing so will simply give your arm a small workout while breaking down the pistachio butter! If warming the wet ingredients, stir in the extracts off the heat and then pour over the dry ingredients in the bowl.
5. For longer storage. Store the granola in sealed Ziploc bags in the fridge or freezer for 3 months. If storing in the freezer, thaw on the counter overnight and enjoy the next day. I recommend freezing individual portions in sealable zipper bags so that you thaw only what you need. Note that the granola will become less crunchy and crispy if stored for an extended period in the fridge or freezer.
6. Nutritional information. Nutrition facts are an estimate and will change with any substitutions. For more accurate measurements per serving, weigh the final air fried granola once cooled and divide the total by the number of servings.
7. See the ‘Variations’ section in the post above for ideas on how you can customize this granola recipe and ‘Serving Suggestions’ for multiple unique ways you can serve granola.
8. What if I don’t have an air fryer? Multiply the ingredient amounts by 4 and bake this granola recipe in the oven!
   1. Combine the ingredients: Mix all the dry ingredients except the unsweetened coconut flakes and dried blueberries in a large bowl first. Then stir in the wet ingredients until evenly combined and everything is lightly coated.
   2. Spread: Spread the granola mixture on top of a parchment paper lined baking tray and firmly press down the mixture in an even layer. Bake in a preheated oven at 325°F/165°C for 24-27 minutes, rotating the tray halfway through so that the back is facing the front. This promotes more even baking.
   3. Add coconut: Add the unsweetened coconut flakes and bake for a further 4-5 minutes until lightly toasted and browned.
   4. Cool and break into clusters: Allow to cool completely, then break into clusters and stir through the dried blueberries.

Alternatively, try my High Protein Granola or Peanut Butter Granola and bake it in your oven.