Photo of Air Fryer Oat-Crusted Veggies by WW

Air Fryer Oat-Crusted Veggies

Total Time
35 min
15 min
20 min
These air-fried veggies cook up to a light, crispy texture, with some of the onion and pepper rings reaching almost potato chip–level crunchiness. We love using instant oats as the breading; they’re in smaller pieces than old-fashioned oats, so you can use them as is here—no need to pulse them in a food processor. Feel free to play around with other vegetables that you like; fat asparagus spears, eggplant slices, or blanched broccoli florets would work well.


Cooking spray

4 spray(s)


1 large egg(s)

Grated Parmesan cheese

¼ cup(s)

Italian seasoning

1 tsp

Kosher salt

½ tsp

Uncooked instant oatmeal

2 packet(s), 2 oz total

Red onion

2 slice(s), thick, separated to make 8 good-sized rings

Red bell pepper

1 large, cut into 8 rings

Uncooked zucchini

1 medium, cut diagonally into 8 slices

No sugar added fat free marinara sauce

½ cup(s), warmed


  1. In a large bowl, whisk together the egg and 1 tbsp water. In a pie plate or shallow bowl, stir together the Parmesan, Italian seasoning, salt, and oatmeal. Place the vegetables in the large bowl with the egg mixture; toss well to coat. Remove half of the vegetables from the egg mixture; toss them in the oatmeal mixture, pressing gently to coat.
  2. Preheat an air fryer, if necessary, to 400°F. Coat the air fryer basket with cooking spray. Arrange the oat-coated vegetables in the basket, stacking them to promote as much air flow as possible. Air-fry at 400°F until the coating is crisp, 8 to 10 minutes. Repeat the process with the remaining vegetables. Serve with marinara sauce.
  3. Serving size: 2 pieces each onion, bell pepper, and zucchini with 2 tbsp marinara