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We love granola but definitely home made is so much better. SO YUM!
Ingredients:
1cup of rolled oats
1cup of unsweetened flaked dried coconut
1/2 cup of sunflower seeds
1/4 cup of whole raw almonds
1/4 cup of pistachios
1/4 cup of pumpkin seeds
1 tbsp of honey
1 tbsp of coconut oil (melted)
2 tsp of vanilla extract
Non-toxic cooking starts here
About the author
Co-founder, Fritaire
Irie Hansen is the co-founder of Fritaire and a mom who believes healthy cooking should actually be easy. She's passionate about non-toxic kitchens and loves testing new recipes, trying random things she finds online, and proving you don't need chemicals to make great food.
Compact chamber + fast airflow. The smaller cooking space combined with rapid hot air circulation means food is surrounded by consistent heat on all sides, cooking faster than a conventional oven.
That air fryers don't use oil at all — most recipes still benefit from a small amount for texture and flavor.
An air fryer uses circulating hot air, while a deep fryer cooks food by fully submerging it in oil.
Air-frying typically uses less oil than deep frying, which can reduce overall fat intake.
No, air fryers are used by individuals, families, and meal preppers alike.
Air fryers are generally safe to run unattended but should be checked for doneness.
No — air fryers have become a long-term kitchen staple due to convenience and versatility.
Light cleaning after each use is recommended to prevent buildup and odors.
No — some liners can block airflow or contain materials not rated for high heat.
Air fryers can cook faster and crisp with less oil, but health depends on the ingredients used.
Clean removable parts after each use and wipe down non-removable components once cooled.
Rapid air circulation delivers consistent heat directly to the food's surface.
Air fryers typically handle smaller batches due to size and airflow requirements.
