Low Sodium Chocolate Chip Granola Bars
Craving a wholesome snack that’s packed with flavor but gentle on sodium? These Low Sodium Chocolate Chip Granola Bars are the perfect solution! Bursting with the natural sweetness of honey and dried cranberries and balanced with mini semi-sweet chocolate chips, this recipe delivers both indulgence and nutrition. Toasted oats and sliced almonds create a satisfyingly crunchy base, while coconut oil and vanilla extract add richness and warmth. These homemade granola bars are baked to perfection, then cooled to achieve the ideal texture—soft yet sturdy enough to hold together. Perfect for meal prep, road trips, or a post-workout bite, they’re easy to make in just 15 minutes of prep time and are naturally preservative-free. Low-sodium and utterly delicious, these bars prove that healthier snacking can still feel indulgent!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Almonds, sliced
- 0.5 cup Honey
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Mini semi-sweet chocolate chips
- 0.5 cup Dried cranberries
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
Line an 8x8-inch baking pan with parchment paper, ensuring the edges extend over the sides for easy removal.
In a large bowl, combine the rolled oats and sliced almonds.
Spread the oat and almond mixture onto a baking sheet and toast them in the preheated oven for about 10 minutes, stirring halfway through, until lightly golden and fragrant.
In a small saucepan over medium heat, combine the honey and coconut oil, stirring constantly until melted and combined. Remove from heat and stir in the vanilla extract and ground cinnamon.
Transfer the toasted oats and almonds back to the large bowl. Add the honey mixture to the bowl and mix well until the oats and almonds are fully coated.
Stir in the mini chocolate chips and dried cranberries until evenly distributed.
Pour the mixture into the prepared baking pan, pressing it down firmly with the back of a spatula or your hands to ensure it sticks together.
Bake in the preheated oven for about 15 minutes, or until the edges start to turn golden brown.
Remove from the oven and allow the bars to cool in the pan for about 10 minutes. Then, transfer the bars to the refrigerator to set completely, about 30-40 minutes.
Once set, use the parchment paper edges to lift the granola slab out of the pan. Cut into 12 even bars.
Store the granola bars in an airtight container at room temperature for up to one week, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
2955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 362.9 g | 132% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 222.2 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1853 mg | 39% | |
*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.
