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This small batch Butter Pecan Granola is full of buttery pecans, crunchy oats, and rich flavor. Perfect for topping yogurt, sprinkling over ice cream, or enjoying as a snack, it’s easy to make and has just the right balance of nutty richness and crunch.
Why You’ll Love This Recipe
- Affordable: Cheaper than store-bought and tastes better.
- Pantry-Friendly: Uses ingredients you probably have on hand.
- Customizable: Easy to adjust with different nuts, spices, or sweeteners.
- Scalable: Double the recipe for more—no extra work needed.
- Nutritious and Crunchy: Packed with fiber, protein, and flavor.
I love this butter pecan granola because it’s simple, comforting, and full of rich, toasty flavor. It fills the kitchen with the best warm, buttery smell while it bakes, and every bite is perfectly crisp. It’s one of those recipes I come back to again and again.
Try more small batch granola recipes like Gingerbread Granola, Pumpkin Spice Granola, Maple Granola, and Apple Granola for a fruity option.
Ingredients
If you have any ingredients leftover from this small batch granola recipe, check out our Leftover Ingredients Recipe Finder.
- Oats: Use old-fashioned rolled oats for the best texture and flavor. They hold up well and absorb flavors without getting mushy. Avoid quick oats, as they won’t provide the same structure. Leftover oats? Use them in Blackberry Crisp, Baked Oatmeal, Oatmeal Cookies, or Baked Apples.
- Pecans: These add a rich, buttery crunch to the granola. Swap them for cashews, walnuts, or pumpkin seeds for a different flavor. Extra pecans? Use them in German Chocolate Cake or a mini Pecan Pie.
- Coconut: Unsweetened shredded coconut adds a light, nutty flavor. If you prefer a sweeter touch, use sweetened coconut instead. Leftovers work well in Morning Glory Muffins, Coconut Cream Pie, or Cowboy Cookies.
- Butter: Salted butter gives the granola a deep, rich flavor. For a dairy-free or vegan alternative, use coconut oil.
- Cinnamon: A warm spice that enhances the flavor of the granola.
- Vanilla Extract: Adds a subtle sweetness and rounds out the flavors. Use pure vanilla extract for the best taste.
- Maple Syrup: A natural sweetener that gives the granola a rich, caramel-like flavor. Leftover syrup? Try it in a French Toast Casserole, Apple Cinnamon Scones, or a Maple Muffin.
Recipe Variations
This small batch granola recipe is easy to adapt. Here are some ideas to make it your own:
- Nut-Free Granola: Replace the pecans with sunflower seeds or pumpkin seeds.
- Vegan Alternative: Swap butter for coconut oil.
- Warm Spices: Add a pinch of nutmeg or cardamom alongside the cinnamon.
- Chocolate Granola: Stir in chocolate chips after the granola has cooled.
- Fruit-Filled Granola: Mix in dried cranberries, raisins, or chopped apricots after baking for a chewy, fruity touch.
How To Make Butter Pecan Granola
These photos and instructions help you visualize how to make a small batch of butter pecan granola. See the recipe box below for ingredient amounts and full recipe instructions.
- Melt Butter and Combine Liquid Ingredients: In a small saucepan, heat the butter over medium until fully melted. Once melted, remove from the stove and mix in the maple syrup and vanilla extract.
- Prepare Dry Ingredients: In a large mixing bowl, combine the oats, coconut, nuts, brown sugar, and cinnamon.
- Mix Dry and Wet Ingredients: Carefully pour the melted butter mixture over the oat mixture in the bowl. Stir the ingredients until the oats and nuts are thoroughly coated with the liquid.
- Prepare for Baking: Evenly spread the coated granola mixture onto a baking sheet with raised edges to prevent spillage.
- Bake: Place the baking sheet in a preheated oven and bake the granola for a total of 30 minutes. Stir the mixture at 10-minute intervals to ensure even coloring and crisping.
Expert Tips
- Make It Your Own: Swap pecans for other nuts, add seeds, or mix in spices like nutmeg or cardamom. Just keep the wet-to-dry ratio the same.
- For Chunky Clusters: Press the mixture into clumps on the baking sheet and don’t stir for the first 10 minutes of baking.
- Let It Cool: Cool the granola on the baking sheet before stirring—it crisps up as it cools.
- Add Fruit After Baking: Mix in dried fruit once the granola has fully cooled to keep it soft, not tough.
How To Enjoy Butter Pecan Granola
This butter pecan granola is easy to enjoy in different ways. Here are a few favorites:
- Breakfast Bowls: Sprinkle over Greek yogurt with a drizzle of honey and fresh berries for a wholesome start to your day.
- Smoothie Topping: Add crunch to a green smoothie or smoothie bowl by sprinkling granola on top.
- Ice Cream Add-On: Top vanilla ice cream with granola for a satisfying crunch and nutty flavor.
- Snack Packs: Combine granola with dried fruit and chocolate chips for a quick, portable snack.
- Overnight Oats: Stir into overnight oats for a delightful texture and added flavor.
Frequently Asked Questions
Store the cooled granola in an airtight container at room temperature for up to 2 weeks to maintain its freshness and crunch.
Absolutely! Substitute the butter with coconut oil or a plant-based butter alternative.
Absolutely, this butter pecan granola recipe doubles well. If you want to make a larger batch, just double the ingredient amounts. You might need to use two baking sheets to ensure the granola spreads out evenly for optimal crispiness.
If your granola didn’t turn out as crispy as you’d like, it could be because your oven’s temperature is off or you’ve overcrowded the baking sheet. Make sure to spread the granola evenly and consider using an oven thermometer to ensure accurate baking temperature.
Need A Full Batch?
This recipe was originally a full-sized granola, and many readers asked for it back—so here it is. If you’d like to make a larger batch to share or store, use the ingredient list below. The baking instructions stay the same—just follow the steps in the recipe above.
Full Batch Butter Pecan Granola Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 cup shredded coconut
- 1/2 cup almonds, chopped
- 1/2 cup pecans, chopped
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
This version is great for gifting or meal prep.
RELATED: Easy Single Serving Comfort Food Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this butter pecan granola or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Butter Pecan Granola
Watch How To Make This
Equipment
Ingredients
- 1 cup old fashioned oats
- ¼ cup shredded coconut
- ½ cup pecans or walnuts -chopped
- ½ cup almonds -chopped
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons salted butter
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
Instructions
- Preheat Oven: Heat your oven to 300°F (150°C).
- Mix Dry Ingredients: In a large bowl, combine the oats, shredded coconut, almonds, pecans, brown sugar, and cinnamon.
- Prepare Wet Ingredients: In a small saucepan over medium heat, melt the butter. Stir in the maple syrup and remove from heat. Mix in the vanilla extract.
- Combine Wet and Dry: Pour the butter and maple syrup mixture over the oat mixture. Stir well to ensure everything is evenly coated.
- Spread on Baking Sheet: Pour the granola mixture onto a rimmed baking sheet, spreading it out into an even layer.
- Bake: Bake for 30 minutes, stirring every 10 minutes to ensure even toasting and color.
- Cool: Remove the granola from the oven and let it cool completely on the baking sheet.
- Store or Enjoy: Once cooled, transfer the granola to a bowl or an airtight container. Enjoy immediately or store for later!
Notes
- Customize It: Use this recipe as a base. Swap pecans for other nuts, add seeds, or mix in spices like nutmeg or cardamom. Just keep the wet-to-dry ratio the same for the best texture.
- Get Chunky Clusters: For big, crunchy clusters, press the mixture into small clumps on the baking sheet. Let it bake undisturbed for the first 10 minutes to help it hold together.
- Cool Completely: Let the granola cool on the baking sheet before stirring. It crisps up as it cools, giving you the best texture.
- Add Dried Fruit Last: Stir in dried fruit after the granola has baked and cooled. This keeps it from burning or getting tough.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I needed a backup to my regular granola recipe today when I discovered I didn’t have enough agave nectar on hand. I had previously pinned this on Pinterest and decided to give it a try. My gosh! I can’t keep my fingers off the tray!!! This is the best homemade granola I’ve ever had. Not only is it super flavorful, but it is crunchy in a way I’ve never obtained crunch before. I think this rivals any commercially made granola and it will become a staple for us going forward. Thanks for the phenomenal recipe!!!
What an incredible compliment—thank you! I’m so glad this granola came through for you in a pinch. It really makes my day to hear how much you enjoyed it, especially that crunch! I agree, it’s hard to stop snacking on it right off the tray. Thanks for giving it a try and for taking the time to share your experience!
I’ve made this recipe many times. It is fabulous! I use only pecans and double the amount. We put it on top of our cereal in the morning or yogurt. It’s so easy and much better than anything you can buy. I love your recipes and use many of them and I’ve been cooking for 70 years! Thank you very much for all your hard work❤️
This granola was a big hit with my family!! ♥️ I did not have any maple syrup, or coconut, so improvised and used honey with maple and coconut extract! I also added walnuts, pepitas, flax seeds and hemp seeds and doubled the recipe! It is definitely going to be a staple in my household!!
Hi, I had a question regarding the full batch versus the smaller. On the full batch, the ingredients list 1/4 tsp salt, but it does not on the smaller version. Its also not listed in the steps in the recipe. Where/ when do I add it? I’m also assuming the recipe called for roasted nuts and not raw? Thank you!
Hi there! Thanks for your question. We felt that the smaller batch of granola didn’t need additional salt since the salted butter provides enough flavor, so there’s no need to add it. The small batch recipe should be followed as written. As for the nuts, they’re not pre-roasted – they will roast in the oven while the granola bakes.
Also, just a quick note about recipe ratings – I noticed you gave it 3 stars, but it sounds like you haven’t had the chance to make it yet. I’d love for you to give it a try and update your rating based on your experience with the recipe. Thanks again for reaching out! 😊