Low Sodium Gluten-Free Granola
Elevate your breakfast game with this irresistibly crunchy and wholesome Low Sodium Gluten-Free Granola, a perfect blend of nutrition and indulgence. Packed with hearty gluten-free rolled oats, chopped almonds, pecans, and seeds like sunflower and pumpkin, this recipe delivers a satisfying texture and a boost of protein and healthy fats. Lightly sweetened with pure maple syrup and fragrant vanilla extract, it’s baked to golden perfection and finished with chewy unsweetened dried cranberries for a delightful balance of flavors. With a focus on low sodium ingredients and the absence of refined sugars, this granola is ideal for health-conscious eaters and those with dietary restrictions. Enjoy it as a protein-packed breakfast, a yogurt topper, or a portable snack—all while celebrating guilt-free deliciousness!
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds, roughly chopped
- 0.5 cup Raw pecans, roughly chopped
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds
- 1 teaspoon Ground cinnamon
- 2 tablespoons Ground flaxseed
- 0.25 cup Pure maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries, unsweetened
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the gluten-free rolled oats, chopped almonds, chopped pecans, shredded coconut, sunflower seeds, pumpkin seeds, ground cinnamon, and ground flaxseed. Stir until well mixed.
In a separate small bowl, whisk together the pure maple syrup, melted coconut oil, and vanilla extract until completely blended.
Pour the wet mixture over the dry ingredients and stir until the dry ingredients are fully coated with the maple syrup mixture.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 15 minutes, then remove and stir the granola to ensure even baking.
Return the granola to the oven and bake for an additional 15 minutes or until the granola is golden brown.
Remove from the oven and let cool completely on the baking sheet, allowing the granola to form clumps.
Once cooled, stir in the dried cranberries.
Transfer the granola to an airtight container for storage or serve immediately. Enjoy with yogurt, milk, or as a standalone snack.
Nutrition Facts
Calories |
3792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 112.0 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3260 mg | 69% | |
*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.
