Small Batch Almond Granola

This easy Small Batch Granola Recipe is crispy, sweet, and great for snacking. It’s simple to customize with your favorite ingredients and makes just a few servings!

Granola in small mason jars.

Since it’s just the two of us, we like to make our granola in smaller batches. It’s easier to experiment and try different flavors (like chocolate or peanut butter granola) without having to eat the same thing for weeks on end.

This small batch almond granola is a recipe that we’ve been making for years. It’s light, flaky, and tastes great sprinkled over a bowl of coffee Greek yogurt.

Even better, it’s perfectly sized for baking in the toaster oven! (*But, of course, you can use a big oven if you want).

Recipe ingredients arranged on a table and labeled.

Ingredient Notes

Oil: We’ve used grapeseed oil, canola oil, avocado oil, olive oil, and melted coconut oil. Olive oil adds a subtle savory note and coconut oil results in the crispiest oats. Overall there wasn’t a huge difference between the different varieties.

Flax Meal: An easy way to add some Omega-3 fatty acids and extra fiber to your granola. Totally optional but not a bad idea.

Make It Your Way: Swap the almond extract for vanilla, use pecans instead of almonds, or add some cinnamon. Your options are limitless! Just try to keep the ratios similar and you should be in good shape.

Step-By-Step Instructions

1. Preheat the oven to 325°F (300°F for convection). If using a toaster oven, adjust the cooking rack to the middle or bottom position and select the BAKE setting. Lightly oil an 8 x 8-inch pan or an 11 x 7-inch pan.

Glass bowl with oats, nuts, and coconut next to a small bowl of liquid with a mini whisk.

2. In a medium bowl mix together the oats, sliced almonds, coconut, and flax meal (if using).

3. In a small bowl combine the oil, maple syrup, almond extract, and a pinch of salt. Whisk the ingredients until they combine together into a thicker mixture (about 30 to 60 seconds). This helps to get everything evenly coated with the oil and maple syrup.

4. Pour the maple mixture over the oats and stir well making sure all of the oats and nuts get coated. Then pour the mixture into the prepared pan and spread in an even layer.

Syrup-coated oats in a small metal baking pan.

5. Bake, stirring once or twice until the granola is a light golden brown, about 18 to 22 minutes. When stirring the granola, I try to move it from the edges of the pan inward.

Tips For Success

  • Since every oven (and toaster oven) is different, start by checking for doneness after 14 or 15 minutes and adding more time as needed.  
  • If your granola is toasting too fast, it’s okay to turn the temperature down. Better to have it take a little longer than to have it burn.
  • On that note, make sure to keep a close eye on the granola in the last few minutes.

6. Once ready, remove the pan from the oven. Allow the granola to cool completely in the pan (it will crisp up more) before storing it in an air-tight container.

Overhead view of a small pan with golden toasted granola stirred with a rubber spatula.

Frequently Asked Questions

Can you use butter instead of oil?

Yes, and it tastes delicious! You can substitute an equal amount of melted and cooled butter for the oil.

Do I have to use maple syrup?

Honey can be substituted for maple syrup. But you’ll want to reduce the cooking temperature to 300°F as the granola will brown faster.

What can you add to granola?

Dried fruit or chocolate chips are always welcome additions. To avoid rock-hard fruit or a melty chocolate mess, mix them in after the granola has cooled.

A wooden table with granola in mason jars next to a blue colander full of cherries.

More Easy Snack Ideas

Closeup of flaky granola in a small glass jar.

Small Batch Granola Recipe

Yield: 7 (1/4 cup servings)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This recipe is very flexible, feel free to make it your own by swapping in your favorite nuts, seeds, oil, and spices.

Ingredients

  • 1¼ cups (125 grams) Old Fashioned Rolled Oats
  • ¼ cup (30 grams) Raw Sliced Almonds
  • ¼ cup (20 grams) Unsweetened Flaked Coconut
  • 1 tablespoon (7 gramss) Flax Meal, optional
  • 2 tablespoon (28 grams) Melted Coconut Oil, see notes for substitutions
  • 2 tablespoons (30 grams) Maple Syrup
  • ¼ teaspoon Almond Extract
  • Pinch Salt

Instructions

  1. Preheat the oven to 325°F (or 300°F for convection). If using a toaster oven, adjust the cooking rack to the middle or bottom position and select the BAKE setting. Lightly oil an 8 x 8-inch pan or an 11 x 7-inch and set aside.
  2. In a medium bowl mix together the oats, almonds, coconut, and flax meal if using.
  3. In a small bowl whisk together the oil, maple syrup, almond extract, and salt until it thickens (about 30 to 60 seconds of vigorous whisking).
  4. Pour the maple mixture over the oats and stir well making sure to coat all of the ingredients.
  5. Pour the granola into the prepared pan and spread it into an even layer.
  6. Bake the granola, stirring once or twice, until golden, about 17 to 22 minutes. When stirring the granola, try to move it from the edges of the pan inward. During the last few minutes, check on the granola often to make sure it does not burn.
  7. Remove from the toaster oven and leave the granola in the pan to cool completely before devouring.

Notes

Oil Options: The coconut oil adds a nice flavor to the granola but grapeseed, avocado, or canola oil can be substituted. Melted butter tastes great and olive oil works well too but it does give the granola a subtle savoriness.

Honey: Can be substituted for maple syrup. Reduce the temperature to 300°F to keep the granola from burning.

Nuts: Roughly chopped almonds, pecans, or walnuts can be used just make sure they are raw (not roasted).

Nut-Free: Substitute pumpkin seeds or more oats for the nuts.

Nutrition Information:
Yield: 7 Serving Size: 1/4 cup
Amount Per Serving: Calories: 151Total Fat: 8.5gSaturated Fat: 4.6gSodium: 2mgCarbohydrates: 16.6gFiber: 3gSugar: 3.1gProtein: 3.6g

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2 Comments

  1. I love that this is a super simple granola recipe that you can use for parfaits to let the other ingredients shine – definitely a must-have for all the summer fruits and berries coming our way 🙂 Pinned! And now I need to go stock up on some cherries!

    1. Thanks so much Kathryn! I’m super excited for the abundance of affordable fresh berries coming soon too 🙂