Small Batch Butter Pecan Granola
This homemade Butter Pecan Granola recipe is the only granola recipe you need! Perfectly sweet, crunchy and full of so much flavor. This butter pecan granola can be ready in minutes and tastes so good!
Servings: 4 servings
rimmed baking sheet
- 1 cup old-fashioned rolled oats
- ¼ cup shredded coconut
- ½ cup pecans , chopped (or use walnuts)
- ½ cup almonds , chopped
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons butter
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, combine the oats, coconut, almonds, pecans, brown sugar and cinnamon.
In a small pot on a medium heat, melt the butter. Stir in the maple syrup.
Remove from the heat and stir in the vanilla.
Pour the butter/syrup mixture over the oats/nuts mixture and stir until well blended.
Pour onto a rimmed sheet pan.
Cook for 30 minutes, stirring every 10 minutes to achieve an even color.
Remove from oven, cool and transfer to a large bowl.
- Think of this recipe as a guideline for a basic granola and customize it as you'd like. As long as you keep the ratios the same, it's fine to substitute just about any nuts and dried fruits.
- Customize your granola to include seeds, dried fruit, chocolate chips and spices such as cinnamon and nutmeg.
- If you like big clusters of nuts and oats, press the oats mixture into little 1-inch ovals for the first 10 minutes of baking.
- Be sure to let the granola cool before eating or transferring into a jar. As the granola cools, the crispier it gets.
- If you're adding dried fruit to your granola, 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.
Serving: 1serving | Calories: 388kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 23mg | Sodium: 81mg | Potassium: 318mg | Fiber: 6g | Sugar: 13g | Vitamin A: 262IU | Calcium: 90mg | Iron: 2mg