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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.
Featured Comment
“I’ve made this recipe many times. It is fabulous!…
– Sally
Why You’ll Love This Recipe
- Affordable: Homemade butter pecan granola is cheaper than store-bought and tastes better.
- Pantry-Friendly: This small batch granola recipe 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 our small batch granola recipes like small batch gingerbread granola, small batch pumpkin spice granola, small batch maple granola, and small batch apple granola.
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 small batch oatmeal bars, blackberry crisp for one, baked oatmeal, small batch 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 a mini German chocolate cake, small batch butter pecan syrup, 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 small batch morning glory muffins, coconut cream pie for one, or small batch cowboy cookies.
- Maple Syrup: A natural sweetener that gives the granola a rich, caramel-like flavor. Leftover syrup? Try it in a small french toast casserole, small batch apple cinnamon scones, or a single maple muffin.
See recipe card below for a full list of ingredients and measurements.
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 homemade 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 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!