Low Sodium Grain-Free Granola
Satisfy your snack cravings while staying healthy with this Low Sodium Grain-Free Granola recipe—a fragrant, nutrient-rich blend of raw nuts, seeds, shredded coconut, and warming spices. Perfect for those seeking a grain-free alternative, this granola is naturally sweetened with maple syrup and flavored with a hint of vanilla. Packed with almonds, pecans, pumpkin seeds, and chia seeds, it's a powerhouse of healthy fats and protein, making it ideal for energizing mornings or wholesome snacks. Toasted to golden perfection and complemented by dried cranberries, this crunchy delight is both refined sugar-free and low sodium. Whether enjoyed as a topping for yogurt, sprinkled on smoothies, or eaten by the handful, this homemade granola is a versatile, guilt-free treat that keeps well for up to two weeks in an airtight container. Get ready to indulge in a satisfying recipe that elevates clean eating to new heights!
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Recipe Information
Ingredients
- 1 cup Almonds, raw
- 1 cup Pecans, raw
- 1 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 1 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 1 teaspoon Cinnamon, ground
- 0.5 teaspoon Nutmeg, ground
- 0.25 cup Coconut oil
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries, unsweetened
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almonds, pecans, pumpkin seeds, sunflower seeds, shredded coconut, chia seeds, cinnamon, and nutmeg. Stir well to mix.
In a small saucepan over low heat, melt the coconut oil until it's completely liquid. Remove from heat and stir in the maple syrup and vanilla extract until well combined.
Pour the coconut oil mixture over the dry ingredients in the bowl. Stir thoroughly until every piece is well coated with the oil and maple syrup mixture.
Spread the granola mixture evenly across the prepared baking sheet in a single layer to ensure even baking.
Bake in the preheated oven for 25-30 minutes, stirring every 10 minutes to ensure even toasting. Be careful not to burn the granola; it should be a light golden brown.
Remove from oven and let cool completely on the baking sheet. The granola will continue to crisp up as it cools.
Once cooled, mix in the dried cranberries. Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.3 g | 463% | |
| Saturated Fat | 122.9 g | 614% | |
| Polyunsaturated Fat | 58.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 131.3 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3638 mg | 77% | |
*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.
