This post may contain affiliate links. Please read our disclosure policy.
Enjoy the irresistible combination of buttery pecans and crunchy oats in this small batch Butter Pecan Granola. Perfect for layering over yogurt, sprinkling on ice cream, or enjoying as a quick snack, this versatile granola is packed with flavor and easy to make. Whether you’re starting your day or craving a midday treat, this recipe delivers the perfect balance of nutty richness and satisfying crunch.
Explore our flavorful small batch granola recipes: warmly spiced Gingerbread Granola, aromatic Pumpkin Spice Granola, sweet Maple Granola, and fruity Apple Granola.
Why You’ll Love This Recipe
- Budget-Friendly: Skip the store-bought versions and enjoy this easy-to-make granola for a fraction of the cost.
- Pantry Staples: Perfect for using up ingredients you already have, making it both practical and customizable.
- Customizable: A simple base of oats, nuts, and sweetener transforms into a buttery pecan delight, but you can easily tweak it to suit your taste.
- Scales Up Easily: Need more? Double the recipe to share or store for later without any extra hassle.
- Wholesome and Delicious: Packed with fiber from oats and protein from pecans, this granola is as nutritious as it is tasty.
RELATED: Easy Single Serving Comfort Food Recipes
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 chewy texture and flavor absorption. Certified gluten-free oats are a great option for gluten-free diets. 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: Pecans bring a buttery crunch to this granola. Swap them for cashews, walnuts, or pumpkin seeds to customize the flavor. Extra pecans are perfect for a German Chocolate Cake or a mini Pecan Pie.
- Coconut: Unsweetened shredded coconut adds a hint of tropical flavor. For a sweeter option, use sweetened coconut. Leftovers can go into Morning Glory Muffins, Coconut Cream Pie, or Cowboy Cookies.
- Butter: Salted butter lends richness to the granola. For a dairy-free or vegan option, substitute with coconut oil, which pairs beautifully with the other flavors.
Recipe Variations
This small batch granola recipe is easy to adapt. Here are some ideas to make it your own:
- Nut-Free Granola: Swap the pecans for sunflower seeds or pumpkin seeds for a nut-free alternative.
- Vegan Granola: Use coconut oil instead of butter and opt for a vegan sweetener like maple syrup or agave nectar.
- Spiced Granola: Add a pinch of nutmeg or cardamom alongside the cinnamon for a spiced twist.
- Chocolate Granola: Stir in chocolate chips after the granola has cooled for a touch of sweetness.
- Fruit-Filled Granola: Mix in dried cranberries, raisins, or chopped apricots after baking to add a chewy, fruity element.
How To Make Butter Pecan Granola
These step-by-step 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: Use this recipe as a base to create your perfect granola. Swap pecans for other nuts, add seeds, or mix in spices like nutmeg or cardamom. Keep the wet-to-dry ingredient ratio consistent for the best results.
- For Chunky Clusters: Prefer your granola with big, crunchy clusters? Press the mixture into small clumps on the baking sheet. Let them bake undisturbed for the first 10 minutes to encourage clumping.
- Cooling Matters: Let the granola cool completely on the baking sheet after baking. It crisps up as it cools, giving you the perfect crunchy texture.
- Add Dried Fruit Later: If you’re adding dried fruit, wait until the granola has fully baked and cooled. This prevents the fruit from burning or turning tough during baking.
How To Enjoy Butter Pecan Granola
This butter pecan granola is versatile and pairs beautifully with many dishes. Here are some favorite ways to enjoy it:
- 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.
Full Batch Butter Pecan Granola Recipe
Love this small batch granola but need a larger portion? You’re not alone! This full-sized version of our Butter Pecan Granola was a long-time favorite on our previous website. While we now specialize in small batch and single serving recipes, we know some occasions call for more to share or store.
Here’s how to make the full batch:
Ingredients for Full Batch Butter Pecan Granola
- 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
The baking instructions are the same as the small batch recipe, so just follow those steps with these adjusted quantities.
This full batch is perfect for meal prep, gifting, or simply having more of this irresistible granola on hand. Enjoy!
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
- Make It Your Own: Use this recipe as a base to create your perfect granola. Swap pecans for other nuts, add seeds, or mix in spices like nutmeg or cardamom. Keep the wet-to-dry ingredient ratio consistent for the best results.
- For Chunky Clusters: Prefer your granola with big, crunchy clusters? Press the mixture into small clumps on the baking sheet. Let them bake undisturbed for the first 10 minutes to encourage clumping.
- Cooling Matters: Let the granola cool completely on the baking sheet after baking. It crisps up as it cools, giving you the perfect crunchy texture.
- Add Dried Fruit Later: If you’re adding dried fruit, wait until the granola has fully baked and cooled. This prevents the fruit from burning or turning tough during baking.
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.
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.