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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.
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.