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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.
I’m not sure if I missed a note or not but can you substitute maple syrup with honey?
We highly suggest using maple syrup for this recipe. However, some readers have had success substituting honey. In a pinch, I’ve even used a mix of half honey and half maple syrup when I didn’t have enough maple syrup, and the granola still turned out well.
I love this recipe and have made it several times. It’s easy and delicious!
this is my go to granola recipe. I always add more cinnamon because I like it cinnamon-y. But this is so tasty.
A delicious rich-tasting granola that’s easy to make. I love the flexibility this recipe provides. I was not sure if it should cool in the pan or on paper towels; I kept it in the pan which was best since it was slightly sticky before it completely cooled. Will definitely make it again.
I’m so happy you enjoyed it, Karen. I usually let the granola cool on the pan.
This is our favorite granola recipe! Thank you for posting
I just love all these recipes!!!
This is very good. It is my favorite. I loved the way you used melted butter instead of coconut oil or vegetable oil. I had to use Bob’s Red Mill gluten free oatmeal but used everything else, except I changed the kind of nuts too. Last time, I ran out of maple syrup so I had to use honey and it was just as good.
Thank you for having a website/Pinterest page/Facebook group dedicated to us single people. I really appreciate it.
How long will this keep in a jar on the shelf, please?
Store in an airtight container at room temperature for up to a week.
I just have a quick question….although I don’t mind maple syrup on pancakes or french toast I’m not really a fan of maple flavor in anything else. Would subbing honey for the maple syrup work? I realize it’s actually a very small amount all things considered but I don’t want to make this and then end up not liking it because of the taste.
Yes, you can use honey or agave nectar instead of maple syrup but the taste of the granola will be slightly different. I’ve used half honey and half maple syrup when I ran short on syrup and the granola was delicious!
Very delicious and easy to make
It was my first time making granola and while delicious (seriously addicting) it is not in clusters at all. I let it sit after, what went wrong?
Hi Alicia, I’m glad you enjoyed the taste of the granola. To make granola clusters, the granola needs to clump together on the baking sheet while it bakes and cools. In the Expert Tips section, we mention that it is helpful to press the oats mixture into little 1-inch ovals while it bakes.
Joanie,
This recipe is fantastic I did make a few changes instead of maple syrup I used a brown sugar cinnamon sugar free syrup fantastic cut out the almonds put in walnuts instead for that batch
would like to make another batch but add chocolate hazelnut spread but not sure when to put it in would I put it in like I would for peanut butter or nut butter?
any help would be great on that
Michelle
Hi Michelle, I would stir the hazelnut spread with the maple syrup and stir the mixture until it’s smooth over the heat.
I have made this recipe over and over. It’s my families favorite. I came back today to make a new batch and saw the nutritional information. Do you know the amount per serving size?
I’m so glad you all enjoy the granola. The serving size is 3/4 cup.
Made this today. The kitchen smells so good! Added chopped apricots and dried cranberries at the end. Delicious!
Anxious to try this. Might check out your photos. Nuts labeled pecans look more like walnuts. However, I love them both.
Wonderful ! Can’t stop eating it ! Mixed into coconut yogurt yummm ! Gonna add to batch cookie next.
Made the small batch of butter pecan granola and it is fantastic! So tasty and easy to make. Thank you for another great recipe!
I made this tonight. It is absolutely delicious! I used the original recipe, no deletions or additions. Next time I might add some dried fruit at the end, but honestly, it’s perfection as is!! Thank You for a delicious recipe for granola!!
I’m so happy you enjoyed the granola. Thank you for taking the time to let me know.
Made the full batch. So good. I added dried cherries when cool, but really doesn’t need it. I cooked for 12 minutes longer based on my oven and the texture I wanted. I’ve made the small batch too. Thank you for a great recipe.
Absolutely delicious!
I made the “full batch” granola. It was delectable! I have a curiosity question for you, though. In the “full batch” recipe, it calls for double the amount of syrup to the amount of butter – ie 1/4 cup butter to 1/2 cup maple syrup. Then, in the “Small Batch” recipe, it calls for 1 1/2 times more butter than syrup – ie 3 tablespoons butter to 2 tablespoons maple syrup. Is there a reason for this discrepancy? Thanks
Recreating a recipe is trial and error and these are the ingredient amounts that worked. I’m so glad you enjoyed the granola.
cannot eat coconut. would the granola be good without it? do i need to add something in place of the coconut, like maybe dried cherries???? thanks in advance
for the advice!
You can leave the coconut out if you need to and you don’t necessarily have to add any additional ingredients, although you could add more nuts if you would like. If you add dried fruit, add it at the end. You don’t want to run the risk of burning your dried fruit in the oven. Stir it in after the granola cools.
I love all your recipes as in making small meals we don’t waste any food. Thank you!
Awesome and simple. Minor tweaks by adding dried cranberries, chia seeds, ground flaxseed, more nuts, cut syrup in half and added honey… and the coup de gras, diced dark chocolate. Yummy!!
Your changes to the recipe sound wonderful, I’m so happy you enjoyed the granola.
I’m so happy I found your site, I’m truly enjoying the videos and am looking forward to news letter, I’m looking forward to making your recipes
How much salt do you add? I can’t see salt in the recipe. Thanks.
We don’t use salt.
Can you substitute something for the brown sugar to reduce the sugar for a diabetic?
Yes. I like using Swerve sweetener (https://swervesweet.com/).
Yum! The only change I’d make is use gluten free oatmeal!! Thank you.
I tried it and this was so delicious!!!! I used the rings method so as to have some clumps. It barely made it off the silpat!!! Thank you for sharing!
Can you freeze this granola will it stay crunchy ??
I haven’t tried freezing granola but I have heard that others have with success.
I make a roaster pan full at a time and it always freezes beautifully. Great for gift giving!
It’s such a great gift idea.
I read the ingredients and knew this was a winner! I added flaxseed and voila a perfect granola for me. I loved the maple syrup addition – I would not have thought to use it, even though I love maple syrup. Thank you.😍💜
I’m so happy you enjoyed the granola. Thank you so much for taking the time to let me know.
I am not a big maple syrup fan, is there anything else that can be used in place of?
Hi Marda,
Honey would be a good substitute.
Hello Joanie, this granola looks great! I can’t eat too much fat and was wondering if I could reduce the butter and what I should replace it with. Thanks!
Hi Denise,
Although I haven’t tried it, some readers have told me they use olive oil instead of butter with great success. Please let me know if you give it a try and how you liked the substitution.
Thanks,
Joanie
I am making my second batch in a week. So good! I made 1/2 batches because I’m the one who eats it in my house. Second time I used unsweetened coconut and it was still sweet enough
Awesome! Your comment makes my day!! I’m so happy you love the granola 🙂
I have an obsession with homemade granola, so I tried this recipe the minute I read it. It was so easy and tastes amazing! I did leave out the brown sugar because I don’t like things too sweet, and it was still the best granola I’ve ever had. Thank you so much for this great recipe. I’d give it more than 5 stars if I could. I’ll be making this one forever!
Thank you so much, Jean. I’m so happy you enjoyed the granola recipe, it’s one of my favorites too.
Have a wonderful week!
Joanie
How do you think this recipe would do pressed into a baking dish and cut into granola bars?
Hi Heather, you will need something to hold it all together. Peanut or Almond Butter will do this. Heat about 1/2 cup of nut butter in the microwave and and add to the granola. Press the mixture into a pan and let cool completely before cutting into squares.
This looks really good. I’m not coconut fan, but the rest sounds amazing. I always have a jar of homemade granola on my counter. This one will be up next!
Oh my WORD. This is simply fantastic. After making it and telling my mom about it she made it for my siblings and they DEVOURED it. Even the ones that don’t like granola!! This was soooo good thank you for sharing!!
Megan, you totally made my day! Thanks so much for letting me know. I’m SO GLAD you liked the recipe 🙂
This granola was amazing. My house smelled so good while it baked. I didn’t change a thing. It goes well with my yogurt. I had to put half of it in the freezer to keep from eating the whole batch myself!!! Thanks for the recipe.
Just discovered this recipe on Pinterest. Made the granola today & it is wonderful! Have never made my own granola before, but I definitely will be making this again – thank you for sharing!
Thank you so much for letting me know, Valerie. I’m so glad you liked the recipe. Homemade granola is so easy to make, I try to keep a container of it in my kitchen.
Hi! I would like to try this recipe. I am not a fan of coconut and don’t have almonds. If I totally omit the almonds and coconut, can I use the same recipe or should I make adjustments?
Hi Dia, If you leave out BOTH the coconut and the almonds, increase the oats by 1 cup.
If you don’t have almonds, you can substitute with other nuts like peanuts or sunflower seeds OR add an additional 1/2 cup of pecans. If you do this, then only increase the oats by 1/2 cup.
Thank you for your response. I will be making this today! Can’t wait
Joanie, How much Butter Pecan Granola does this make and how long does this last?
Thanks Diane
Hi Diane, this recipe will give you about 5 cups. Store the granola in an airtight container and it will be good for up to 2 weeks (mine never lasts that long, we eat it too quickly). Enjoy the recipe!
Shredded coconut, almonds, and pecans…all of my favorite ingredients! What a yummy breakfast 🙂
Thank you, Josie.
This was soooooo delicious! My family dove in as soon as it came out of the oven. I did half cinnamon and half nutmeg because I love that combination. Thank you so much for giving us a new staple snack in our home.
I’m so happy your family liked the recipe, thank you so much for letting me know. I really like your idea to add nutmeg, I love it combined with cinnamon too. Have a wonderful week!
Homemade granola is sooo much better than storebought. In my granola, I use oil instead of butter and haven’t added the vanilla – will have to try your version. It looks delicious!
This should taste really good. I can’t wait to try it, thanks for sharing.
It’s so delicious, Michelle. Hope you get to try it soon.
I keep meaning to make my own granola, it’s so easy and sooo delicious. This is a great recipe!
Thanks Ashley! It’s so easy to make.
I can’t believe how expensive store bought granola is! Since butter pecan is one of my favorite flavors, I have to try this!
Butter pecan granola? I am all in! We love granola around here. Big family (8 kids) and cereal wasn’t the best choice for us when they were growing up. I don’t make it nearly enough anymore! Thanks for the reminder and the recipe!
We love granola too, Marye. We run out too quickly around here.
Love this flavor. I love butter pecan ice cream so now I can enjoy the flavor in a much healthier way.
I love making granola too. This recipe sounds wonderful. I love the combination of pecans and maple syrup. I will definitely try it!
Thank you Jennifer!
I’ve been making homemade granola for years, so I am always interested to see how others do it. I think I’m going to have to try some brown sugar (I currently sweeten with either honey, agave, or maple syrup).
Pam, The brown sugar gives the granola the little extra sweetness I love. Hope you try it, I’d love to know what you think.
This looks absolutely delicious. I have some Texas pecans just dying to be made into this. 🙂
Thank you Kimberly Ann. Texas pecans are the best 🙂
We love homemade granola! I can’t wait to try this butter pecan version!
Thanks, Anna. Homemade granola is the best, isn’t it.
You just can’t go wrong with Butter-Pecan >Anything<, can you? This looks fabulous – just the thing to sprinkle on my morning yogurt.
I agree, Renee. I’m a fan of everything “butter pecan” and I love granola on my yogurt too.