Small Batch Butter Pecan Granola
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Crunchy oat granola with pecans, almonds, coconut, and a buttery maple coating. Keep it for breakfast bowls and yogurt.
Ingredients
- 1 cup rolled oats
- ¼ cup shredded coconut
- ½ cup chopped pecans or walnuts
- ½ cup chopped almonds
- 2 Tbsp brown sugar
- ¼ tsp cinnamon
- 3 Tbsp salted butter
- 2 Tbsp maple syrup
- ¼ tsp vanilla extract
Equipment
- baking sheet
- saucepan
- mixing bowl
Directions
- Heat the oven to 300°F.
- In a large bowl, mix the oats, coconut, nuts, brown sugar, and cinnamon.
- Melt the butter in a saucepan. Stir in the maple syrup for 30 seconds, then take the pan off the heat and stir in the vanilla.
- Pour the warm butter mixture over the dry ingredients and stir until everything is coated.
- Spread the granola on a rimmed baking tray and bake for 30 minutes, stirring every 10 minutes.
- Let it cool completely on the tray.
Nutrition
Serving: 83g | Calories: 413kcal | Carbohydrates: 35g | Protein: 9g | Fat: 28g | Saturated Fat: 8.7g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 89mg | Potassium: 311mg | Fiber: 5.6g | Sugar: 16g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ¼ cup shredded coconut counted as sweetened flaked coconut, ½ cup chopped pecans or walnuts (the first choice counted). Brands and portions vary, so use it only as an approximation.