Low Sodium Chewy Granola Bars
Say goodbye to store-bought snacks and hello to homemade goodness with these Low Sodium Chewy Granola Bars! Packed with wholesome ingredients like rolled oats, unsalted almonds, and nutrient-rich seeds, this recipe offers a heart-healthy alternative to traditional granola bars without compromising on flavor. Sweetened naturally with honey and infused with the rich creaminess of almond butter, these bars are perfectly complemented by bursts of dried cranberries and a touch of decadent dark chocolate chips. Toasted oats and nuts create irresistible crunch, while baking results in a soft and chewy texture that’s perfect for on-the-go snacking or a midday energy boost. Ready in just 45 minutes, these granola bars are easy to customize and make ahead, ensuring a satisfying snack that’s low in sodium and high in flavor.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup unsalted almonds
- 0.5 cup unsalted pumpkin seeds
- 0.5 cup unsalted sunflower seeds
- 0.5 cup honey
- 0.5 cup almond butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.5 cup dried cranberries
- 0.25 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Spread the rolled oats, almonds, pumpkin seeds, and sunflower seeds evenly on a large baking tray. Toast them in the preheated oven for about 10 minutes, stirring halfway through, until they are lightly golden and aromatic.
Meanwhile, in a small saucepan over low heat, combine the honey and almond butter. Stir continuously until the mixture is smooth and well combined. Remove from heat and stir in the vanilla extract and ground cinnamon.
Transfer the toasted oat mixture to a large mixing bowl. Add the honey mixture, stirring until everything is evenly coated.
Fold in the dried cranberries and dark chocolate chips until they are evenly distributed throughout the mixture.
Pour the mixture into the prepared baking pan. Using a spatula or your hands, press the mixture firmly and evenly into the pan.
Bake in the preheated oven for 15 minutes or until the edges turn golden brown.
Allow the granola bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang and cut into 12 bars.
Store the chewy granola bars in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 17.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 279 mg | 6% | |
*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.
