Low Sodium Grainless Granola
Crunchy, wholesome, and entirely free of grains, this Low Sodium Grainless Granola is the perfect nutrient-packed addition to your breakfast or snacking routine! Loaded with a medley of raw almonds, walnuts, and pecans, plus fiber-rich seeds like sunflower, pumpkin, and chia, this granola offers layers of texture and flavor without relying on traditional oats. Sweetened naturally with a touch of maple syrup and infused with the warm aroma of vanilla and cinnamon, it’s baked to golden perfection for that irresistible crunch. A sprinkle of unsweetened shredded coconut and dried cranberries or raisins adds a subtle chewiness and natural sweetness. Ready in under 40 minutes, this gluten-free, low-sodium, and paleo-friendly recipe is a versatile choice—enjoy it over yogurt, sprinkled on smoothie bowls, or simply by the handful!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Raw walnuts
- 1 cup Raw pecans
- 0.5 cup Raw sunflower seeds
- 0.5 cup Raw pumpkin seeds
- 1 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 2 teaspoons Ground cinnamon
- 0.25 cup Coconut oil
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries or raisins
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the raw almonds, walnuts, and pecans. Coarsely chop them to your desired size to ensure even cooking and a good mix of textures.
To the chopped nuts, add the sunflower seeds, pumpkin seeds, shredded coconut, chia seeds, and ground cinnamon. Stir to combine.
In a small saucepan, melt the coconut oil over low heat. Once melted, remove from heat and stir in the maple syrup and vanilla extract until well combined.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir well to ensure all the nuts and seeds are evenly coated.
Spread the mixture in an even layer on the prepared baking sheet.
Bake in the preheated oven for about 25 minutes, stirring halfway through, until the granola is golden brown and fragrant.
Remove the baking sheet from the oven and allow the granola to cool completely. As it cools, it will become crisp.
Once the granola is cool, transfer it to a large container and mix in the dried cranberries or raisins.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.3 g | 530% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 76.2 g | 272% | |
| Total Sugars | 136.2 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 875 mg | 67% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3634 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.
