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This small batch butter pecan granola is rich and buttery, with deeply toasted pecans and crunchy golden oats, and it bakes in 30 minutes.
Featured Comment
“I’ve made this recipe many times. It is fabulous!…
– Sally
Quick Look
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cool Time: 5 minutes
- Total Time: 45 minutes
- Equipment: rimmed baking sheet, 1-quart saucepan, large mixing bowl
- Cook Method: Baked
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Buttery and nutty, lightly sweet, crunchy and crisp
Made from scratch with real butter, this small batch granola recipe makes about 2 cups, roughly 4 half-cup servings, and keeps in a jar for 2 weeks.
Why You’ll Love This Small Batch Butter Pecan Granola
Fresh from the oven, this butter pecan granola is hard to stop snacking on. The kitchen fills with a warm, buttery smell as it bakes, and the oats turn deep golden and crisp with toasted pecans throughout. It’s a small batch, about two cups sized perfectly for one or two, so you’re not left with a big bag going stale.
I pour the warm butter and maple syrup over the oats, pecans, and other ingredients before baking, so every piece gets coated and bakes evenly. Then I keep the oven low, at 300°F, and stir every 10 minutes, which is what turns granola crisp instead of making it chewy. If you like dried fruit in yours, stir it in after the granola bakes and cools so it stays soft.
I made the full-size version of this for years when my kids were still home. It’s easy, costs less than store-bought, and skips the preservatives, and we ate it by the handful or over yogurt. So many readers asked for that bigger batch that I keep the full-size recipe at the bottom of this post.
Once you’ve made this, try my other small batch granolas: small batch maple granola, small batch pumpkin spice granola, small batch gingerbread granola, and small batch apple granola.
Table of Contents
- Quick Look
- Why You’ll Love This Small Batch Butter Pecan Granola
- Ingredient Notes
- Recipe Variations
- How To Make Butter Pecan Granola
- Expert Tips
- Troubleshooting
- How To Serve Butter Pecan Granola
- Frequently Asked Questions
- Full Batch Butter Pecan Granola
- Ways To Use Leftover Ingredients
- Small Batch Butter Pecan Granola Recipe
Ingredient Notes
If you have any ingredients left over from this small batch granola recipe, check out our Leftover Ingredients Recipe Finder.
Oats: Use old-fashioned rolled oats. They hold their shape and toast up crisp, while quick oats turn soft and powdery, so skip those here. Leftover oats are good in baked oatmeal or small batch oatmeal cookies.
Pecans: These are the flavor the granola is named for. They go in raw and crisp up in the oven for a buttery crunch, so there’s no need to roast them first. Swap in walnuts or cashews if that’s what you have. Extra pecans? Use them in a mini German chocolate cake or a pecan pie for one.
Almonds: I add chopped almonds along with the pecans for more texture. If you’d rather keep it all pecan, leave the almonds out and use pecans in their place.
Coconut: Unsweetened shredded coconut adds adds a little sweetness and toasts to a light golden color as it bakes. Use sweetened coconut if you want it sweeter, or leave it out and the granola still turns out well. Use leftover coconut in small batch morning glory muffins or coconut cream pie for one.
Brown sugar: This does more than sweeten. It adds a caramel flavor, helps it bake to a golden color, and helps the oats and nuts clump together.
Cinnamon: A little ground cinnamon adds a warm, lightly spiced note.
Salted butter: Use salted butter here. It gives the granola its buttery flavor, and because it’s salted, there’s no need to add any extra salt.
Maple syrup: A natural sweetener that adds a warm sweetness and helps the butter coat the oats and nuts. Leftover syrup is used in small batch apple cinnamon scones, or a single maple muffin.
Vanilla: Stir the vanilla into the butter and maple syrup after they come off the heat, so its flavor stays bright instead of cooking away.
Recipe Variations
This butter pecan granola is an easy recipe to customize, and these are the swaps I make most often.
Brown Butter Pecan Granola
For a deeper, toasted flavor, brown the butter first. Start with 4 tablespoons instead of 3, since browning reduces it a little. Melt it over medium heat and swirl the pan now and then, pulling it off as soon as it smells nutty and turns golden, which happens fast at the end. Let it settle a few seconds, then measure out 3 tablespoons, stir in the maple syrup and vanilla off the heat, and use it in place of the melted butter.
Vegan Granola
To make it dairy-free, swap the salted butter for the same amount of coconut oil or plant-based butter, and add a pinch of salt to make up for what the salted butter would have added.
Nut-Free Granola
Replace the pecans and almonds with an equal amount of sunflower seeds or pumpkin seeds.
Fruit and Nut Granola
Stir in 2 tablespoons of dried cranberries or cherries after the granola bakes and cools, so the fruit stays soft.
How To Make Butter Pecan Granola
These step-by-step photos show how to make homemade butter pecan granola. See the recipe card below for the full ingredient amounts and instructions.
Before you start, heat your oven to 300°F (150°C).
- Melt the butter and combine the liquid ingredients. In a small saucepan over medium heat, melt the butter. Stir in the maple syrup for about 30 seconds, until it blends with the butter, then remove the pan from the heat and mix in the vanilla.
- Prepare the dry ingredients. In a large bowl, stir together the oats, coconut, pecans, almonds, brown sugar, and cinnamon.
- Mix the dry and wet ingredients. Pour the warm butter and maple mixture over the dry ingredients and stir until the oats and nuts are evenly coated.
- Prepare for baking. Spread the granola in an even layer on a rimmed baking sheet.
- Bake. Bake for 30 minutes, stirring every 10 minutes, until the oats and pecans are deep golden. Let the granola cool completely on the baking sheet, where it crisps as it cools.
Expert Tips
Use a large rimmed baking sheet. Spread the granola in a thin, even layer so every piece has room to crisp. On a crowded pan it traps steam and the granola stays soft.
For chunky clusters. Keep stirring the granola at each interval while it bakes so the moisture cooks off. After the final tray comes out of the oven, leave it undisturbed, or press a few sections together with the back of a spoon, and let it cool completely on the pan. The granola firms into clusters as it cools.
Let it cool completely before breaking it up. Leave the granola on the pan until it’s fully cool. If you break it apart or scoop it up while it’s still warm, it won’t set crisp.
Keep the wet-to-dry ratio when you customize. Swap in different nuts, seeds, or spices freely, but keep the same amount of butter and maple syrup so the granola still bakes up crisp.
Troubleshooting
If your butter pecan granola isn’t turning out quite right, here is how to fix common issues.
Why isn’t my granola crispy?
Granola that isn’t crispy usually baked at the wrong temperature or was moved before it cooled. If your oven runs hot, the granola browns on the outside before it dries inside, and if it runs low, it won’t dry out in 30 minutes, so check it with an oven thermometer. Let the granola cool completely on the pan, where it crisps as it cools.
Why isn’t my granola forming clusters?
Granola stays loose when it’s stirred too much while baking or broken apart before it cools. Stir gently at each interval, then leave it undisturbed after the final pull so the pieces stay together. Let it cool completely on the pan, then break it into chunks once it’s firm.
Why did my pecans burn before the oats turned golden?
Pecans toast faster than oats, usually when the oven is too hot or the rack sits too high. Bake on the middle rack at a true 300°F and keep an eye on the granola over the last 10 minutes. If the pecans darken too quickly, move the tray to a lower rack.
Why did my granola get soft after I stored it?
Granola softens when it absorbs moisture from the air, often because it was sealed before it fully cooled or dried fruit was stored in with it. I store mine in an airtight container at room temperature and it stays crisp for the full two weeks, so cool the granola completely on the pan before it goes in the jar. If you add dried fruit, stir it in when you serve rather than storing it in the batch. To bring back the crunch, warm the granola in a 300°F oven for a few minutes.
How To Serve Butter Pecan Granola
Here are a few ways to eat butter pecan granola, whether for breakfast or a snack:
- Spoon it over Greek yogurt with fresh berries for an easy breakfast.
- Sprinkle it on top of a green smoothie for crunch.
- Scatter it over no-churn vanilla ice cream for a nutty topping.
- Stir it into overnight oats for extra texture.
Frequently Asked Questions
Yes, you can make granola with butter, and this recipe uses salted butter in place of oil. The butter is melted with the maple syrup and poured over the oats and pecans, which gives the granola its rich flavor and helps it crisp as it bakes.
Homemade granola can be a better choice than many store-bought brands because you control the sugar and skip the preservatives and seed oils. This recipe is made with oats, real butter, and maple syrup, and you can cut back on the brown sugar if you want it less sweet.
Butter pecan granola keeps for up to 2 weeks in an airtight container at room temperature, and it freezes well for up to 3 months in a freezer-safe bag. Store it in a single airtight container so it holds its crunch.
No, you can leave the cinnamon out. It adds a warm, lightly spiced note, but the granola still tastes good without it.
Yes. To make more, double all the ingredients in the small batch, or scroll down to the full batch version below. Either way, spread the granola across two baking sheets so it stays thin and crisps.
A serving is about ½ cup. This small batch makes about 2 cups, so it gives you roughly four servings.
Full Batch Butter Pecan Granola
Here’s the full-size version, for when you want a bigger batch to share or keep on hand. The method is the same as the small batch above: melt the butter, stir in the maple syrup and vanilla, and pour it over the dry ingredients. Spread it across two rimmed baking sheets so it stays thin, then bake at 300°F for 30 minutes, stirring every 10.
Full Batch 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
Stir the salt in with the oats, coconut, nuts, brown sugar, and cinnamon so it’s evenly mixed through the dry ingredients.
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:
RELATED: Easy Single Serving Comfort Food Recipes
If you’ve tried this small batch butter pecan granola please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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 the oven to 300°F (150°C).
- In a large bowl, stir together the oats, coconut, pecans, almonds, brown sugar, and cinnamon.
- In a small saucepan over medium heat, melt the butter.
- Stir in the maple syrup for about 30 seconds, until it blends with the butter, then remove the pan from the heat.
- Mix in the vanilla.
- Pour the butter mixture over the oat mixture and stir until everything is evenly coated.
- Spread the granola in a thin, even layer on a rimmed baking sheet.
- Bake for 30 minutes, stirring every 10 minutes, until the oats and pecans are deep golden.
- Let the granola cool completely on the baking sheet, where it crisps as it cools.
Notes
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.
Made the granola-excellent!!!
I’m so happy you enjoyed it!
Absolutely scrumptious and easy recipe to follow. Thank you! Adding to my Sunday granola rotation! Fun fact- sharing granola is a love language:)
So glad this one made it into your Sunday rotation. And I love that, sharing granola really is a love language.
Is the coconut sweetened or unsweetened?
I use unsweetened shredded coconut. If you want it a little sweeter, sweetened coconut works too.
This is an easy delicious recipe..no more store bought granola for me
Of note ..I cut way back on sugar and syrup to my taste it’s still sweet !
Thank you so much! So glad you’ve made it your own and that store bought granola is officially out of the picture.
I’m trying to go sugar free, what can i use in place of the brown sugar?
I haven’t tested this recipe with a sugar substitute, so I can’t say for sure how it would turn out. The brown sugar does more than add sweetness here, it contributes a caramel flavor, helps the granola toast to a golden color, and helps the oats and nuts clump together. Worth noting too that the recipe also calls for maple syrup, which is another sugar source you’d want to address if you’re going fully sugar free. If you do experiment, a brown sugar substitute like a monk fruit or erythritol blend would be the closest in volume, paired with a sugar free maple flavored syrup, but I can’t promise the texture or flavor will be the same.
Love this granola recipe! So easy to make and I like how easy it is to customize
Thank you! It really is easy to customize. I’m so glad you enjoyed it.
How much is a serving?
Thank you
One serving would be about 1/2 cup of granola.
Do you have to use the cinnamon?
No, feel free to leave out the cinnamon.
LOVE.. LOVE..LOVE the Small Batch Butter Pecan Granola!
Thanks!!
I’m so happy you enjoyed it!
I have made this numerous times. in fact, I have some sprinkled on my yogurt this morning! It is so easy to make. Highly recommend.
Thank you! I’m so happy you love the recipe.
Joanie, this is soooo delicious I couldn’t stop eating it from the oven. I made the full batch and used coconut brown sugar and replaced the almonds with walnuts and sprinkled some pumpkin spice. Yum. Thanks
I love this! The granola is so easy to customize – coconut brown sugar, walnuts, and pumpkin spice are a delicious combination. I’m so glad you enjoyed it!
This is hands down my favorite granola recipe.
Thank you!
I would love to try this recipe but intensely dislike coconut. Any suggestions for a replacement? Love your recipes. Thanks.
Feel free to leave out the coconut. The granola will still be delicious.
I have made this recipe for years and i hate coconut to I get the finely shredded sweetened coconut and pulse it a few times in my vitamix to make it that much smaller. i dont notice it but when I made it without i didnt like it nearly as much.
Fresh. Simple. Delicious. Crunchy. I can’t wait to make another batch!
I’m so happy you enjoyed the granola!
This recipe is spot on delicious. Highly recommend if you love butter pecan.
I’m so glad you enjoyed it and really appreciate the recommendation.
Will make it again. Do you bake the large batch the same time as the small batch?
Yes.
How long can you keep this in an air tight container?
Store the cooled granola in an airtight container at room temperature for up to 2 weeks to maintain its freshness and crunch.
Can you tell us what a portion size would be, I.e. 1 cup etc. I’m going to put these in snack bags but want to keep calorie down too.
Just over 1/2 cup.
CAN THE BAKING PANS BE LINED WITH PARCHMENT??? SINCE I HAVE A SMALL OVEN — FIGURED THE GRANOLA ON THE PARCHMENT CAN BE MOVED TO A BAKING RACK TO COOL WHILE ANOTHER PAN OF GRANOLA CAN BE PUT IN THE OVEN TO BAKE…MAKES SENSE TO ME, BUT — ??? MUCH THX
Yes, you can definitely line the pans with parchment.
Delicious and my whole house smells wonderful !! Will make again!!
Thank you! I’m so happy you enjoyed it.
This sounds delicious and I am looking forward to making my own customized granola. I can’t see what size pan is needed for the small batch recipe. I want to be able to spread it out enough so that the granola is suitably crisped. Thank you for creating this.
I use a 13×18 inch rimmed baking sheet.
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! 😊