Small Batch Granola (Crunchy + Customizable!)

GFGluten Free

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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.

Personally, I’m always in the mood for granola. I eat that crunchy, clustery goodness on smoothies, mixed with dairy-free yogurt, with chocolate, and simply by the fistful. I’ve published quite a few granola recipes on the blog, and I think that only further proves my point.

Today, though, I’m going to show you how to make some Small Batch Granola. This recipe makes just enough for one or two, making it the perfect sweet snack that won’t take up too much fridge or pantry space afterwards.

glass jars of small batch granola on white background

All in all, this small batch granola requires only 6 ingredients and takes less than 20 minutes to bake!

ingredients for small batch granola in measuring cups on small baking tray

What You’ll Need:

  • Rolled Oats
  • Maple Syrup
  • Nut Butter (I used Almond Butter)
  • Crunchy Add-Ins (I used a combination of Almonds, Coconut, and Pumpkin Seeds)

The cinnamon, vanilla extract, and chocolate chips are all technically optional, but highly recommended 😉

granola spread on small baking tray with empty measuring cups around it

Simply mix the wet ingredients together in a bowl, fold in the oats and other dry ingredients, then press the mixture onto a lined baking tray. My toaster oven tray was the perfect size, but you can also use a regular ol’ baking tray if you don’t have a smaller one.

Pop that baby into the bottom rack of your oven (or toaster oven!) for a few minutes and you’re golden! Literally. Not only does this granola look and taste amazing, but it will leave your house smelling better than any Bath & Body Works candle ever could. If you decide to add chocolate chips and/or dried fruit to your granola, sprinkle them onto the tray just after baking.

cooked small batch granola on small baking tray over navy napkin

Let the granola cool completely, then store it in sealable jars. It’ll last for up to one month at room temperature, but I personally prefer to store my granola in the fridge. It makes it even crunchier!

But let’s also be honest here – this is Small Batch Granola. Are you even going to have leftovers to store in your fridge?! I sure as heck didn’t…

jar of small batch granola with baking tray in the background

It’s best to make Small Batch Granola when…

  • you’re a granola fiend and could easily polish off a tray, but just want a little.
  • you’re looking for an easy breakfast, quick snack, or healthy dessert
  • it’s hot outside and you don’t want to turn on your oven, but the toaster oven is cool.
  • …pretty much anywhere and any time. As long as there is a kitchen 😉 

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. #granola #smallbatch #vegangranola #healthygranola #glutenfree |

If you’re looking for more granola recipes, you’ll also love this Peanut Butter Cup Granola, this Chocolate Hazelnut Granola, and this oh-so-classic Easy Vegan Granola.

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Small Batch Granola

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5 from 6 reviews

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.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 18 Minutes
  • Total Time: 23 minutes
  • Yield: 1-2 Servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • 1 tablespoon grade A maple syrup 
  • 1 tablespoon nut or seed butter* 
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • pinch of salt
  • ½ cup rolled oats, gluten-free if necessary
  • 2 tablespoons pumpkin seeds*
  • ¼ cup slivered almonds*
  • 2 tablespoons unsweetened coconut flakes*
  • 24 teaspoons dried fruit or chocolate chips (optional)


  1. 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. 
  2. 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.
  3.  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.


  • Nut/Seed Butter: you can use any nut or seed butter in this recipe, but keep in mind that it will affect the final flavor. My personal favorites are almond butter, peanut butter, and tahini! 
  • Substitutions: maple syrup can be replaced with another liquid sweetener of choice. You can also use any nut and/or seed combination that you’d like for this recipe, or even replace them with more oats – just keep the total amount of dry ingredients at 1 cup, to balance out the wet:dry ratio.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I made this and it was perfect. I binge on granola so it was perfect to make a small amount. I kept everything the same except I used the 1/4 cup measure for the almonds and filled it about half way with the almonds then to the top with every seed I had (hemp, chia, flax, pumpkin). Fun to make. No extra oil but it tasted rich and satisfying. Thanks for a great recipe!

  2. This turned out SO good! I used peanut butter and molasses cause maple syrup is super expensive here in Brazil. also used a mix of Brazil nuts and salted almods. perfect!

  3. 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.

  4. I really like this recipe, great ingredients. This portion is just for 1 -2 meals? Can I make a bigger batch in a bigger pan? Do I have to change baking time or something else if making bigger batch?

    1. Hi Iva, I have other granola recipes on the blog that make larger portions! You can definitely double or triple this one though and make it on a large baking tray

  5. 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.

  6. 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!