Low Sodium Almond Granola
Elevate your breakfast game with this wholesome Low Sodium Almond Granola, a heart-healthy twist on a crunchy classic. Packed with nutrient-rich raw almonds, unsweetened shredded coconut, and an irresistible blend of sunflower and pumpkin seeds, this recipe provides a satisfying crunch without the excess sodium. Sweetened naturally with honey and pure maple syrup, and infused with warm vanilla, cinnamon, and a hint of nutmeg, every bite is bursting with subtle sweetness and cozy spice. Perfect for meal prep, this golden baked granola pairs beautifully with yogurt, fresh fruit, or as a standalone snack. With a quick prep time and customizable flavor options, this low sodium granola recipe balances health, flavor, and convenience in every batch.
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds, chopped
- 1 cup Unsweetened shredded coconut
- 0.5 cup Sunflower seeds
- 0.5 cup Unsalted pumpkin seeds
- 0.5 cup Dried cranberries (low-sugar)
- 0.25 cup Honey
- 0.25 cup Pure maple syrup
- 0.25 cup Unscented light olive oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, shredded coconut, sunflower seeds, and pumpkin seeds. Stir well to mix the dry ingredients evenly.
In a small saucepan over low heat, combine the honey, maple syrup, and olive oil. Stir continuously until the mixture is well combined and warmed through, about 2-3 minutes. Remove from heat and stir in the vanilla extract, ground cinnamon, and nutmeg.
Pour the wet mixture over the dry ingredients in the mixing bowl. Use a spatula to mix until all the dry ingredients are evenly coated.
Spread the granola mixture evenly across the prepared baking sheet, pressing down lightly to compact it.
Bake in the preheated oven for about 25-30 minutes, stirring halfway through, until the granola is golden brown and fragrant.
Remove from the oven and let the granola cool completely on the baking sheet. The granola will continue to crisp as it cools.
Once cooled, stir in the dried cranberries. Transfer the granola to an airtight container for storage.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 98.3 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3115 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
