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a mason jar filled with a small batch of butter pecan granola next to a green napkin
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4.88 from 48 votes

Small Batch Butter Pecan Granola

Enjoy a small batch of butter pecan granola featuring oats, pecans, and a touch of maple syrup for a perfectly crunchy and flavorful treat.
Prep Time10 minutes
Cook Time30 minutes
Cool5 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: butter pecan granola, granola, granola for one, small batch granola
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

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!

Video

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

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

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