small batch 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!

Small Batch Butter Pecan Granola

old fashioned oats

coconut

pecans (, chopped (or use walnuts))

almonds (, chopped)

brown sugar

cinnamon

salted butter

maple syrup

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622739971/qjlzr44eemq33hgk7oog.mp4

This homemade Butter Pecan Granola recipe is perfectly sweet, crunchy and full of so much flavor. Small batch of granola bakes in just 30 minutes!

Butter Pecan Granola - Small Batch

This small batch granola is perfect for a quick breakfast or snack! Made from healthy and customizable ingredients and can even be baked in toaster oven.

Small Batch Granola 

nut or seed butter*

salt

rolled oats, gluten-free

pumpkin seeds*

almonds*

unsweetened coconut flakes*

dried fruit or chocolate chips (optional)

Preheat your oven or toaster oven to 325F and line small baking tray with parchment paper. Add the maple syrup, nut butter, vanilla, cinnamon, and salt to the base of a medium bowl and mix well. Once the mixture is evenly combined, add the oats, pumpkin seeds, almonds, and coconut flakes. Fold the dry ingredients into the wet mixture until everything is moist and evenly coated. 

Use a spatula to spread the granola evenly across the baking tray, then bake for 15 minutes. Remove the granola and gently stir/flip it, then return to the oven and bake for an additional 3 to 5 minutes. If you are baking the granola in your toaster oven, let the granola bake for 7-10 minutes instead. Remove and immediately sprinkle with fruit and/or chocolate chips, if desired.

 Let the granola cool completely on the baking tray before transferring to an airtight container. Store at room temperature or in the fridge for up to one month; refrigeration is not necessary, but makes the granola crunchier.

Perfect for waking up craving granola and not having time for a whole batch!!

This was great Caitlin! I’ve tried several oil free granola recipes and they usually come out gummy. Not this! It was nice and crunchy and super flavorful. Thank you!

I made this while on quarantine and it’s really good! I didn’t have any pumpkin seeds or coconut so I just used more of the other dry mix ins and it was still really good.

Great recipe! I was surprised with how quickly this came together.

Yum! Love your granola recipe!  I use nut and seed butter instead of peanut butter, and I aways double the recipe because it’s gone In a day or two.

Top 2 small batch granola recipes from across the web

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Small Batch Butter Pecan Granola

Small Batch Granola

Top 2 small batch granola recipes from across the web

The most viewed small batch granola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Small Batch Butter Pecan Granola

Small Batch Granola

The most viewed small batch granola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine