Low Sodium Granola Bread
Indulge in the wholesome goodness of Low Sodium Granola Bread, a nutrient-packed treat that’s perfect for breakfast or a snack. This hearty bread combines the natural sweetness of honey and unsweetened applesauce with the nutty crunch of sunflower seeds, almonds, and flaxseeds, all balanced by the tartness of dried cranberries. Made with whole wheat flour and rolled oats, it’s a fiber-rich, low sodium alternative to traditional bread recipes, ideal for those watching their salt intake without sacrificing flavor. Moist and tender, thanks to Greek yogurt and eggs, this one-bowl recipe bakes to perfection in under an hour. Serve it plain, toast it lightly, or enjoy it with your favorite low sodium spread for a satisfying, guilt-free bite. Perfect for meal prep, this loaf makes 12 servings to keep your week delicious and healthy!
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Recipe Information
Ingredients
- 2.5 cups Whole wheat flour
- 0.5 cup Old-fashioned rolled oats
- 0.25 cup Unsalted sunflower seeds
- 0.25 cup Unsalted chopped almonds
- 0.25 cup Flaxseeds
- 0.5 cup Dried cranberries (unsweetened)
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.5 cup Honey
- 0.5 cup Unsweetened applesauce
- 0.75 cup Plain Greek yogurt (low sodium)
- 2 large Eggs
- 0.5 cup Water
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, combine the whole wheat flour, oats, sunflower seeds, almonds, flaxseeds, and cranberries. Add the baking powder, baking soda, and cinnamon, then mix thoroughly until evenly distributed.
In another bowl, whisk together the honey, applesauce, Greek yogurt, eggs, water, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid over-mixing the batter to ensure the bread remains tender.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Place the loaf pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
Serve the granola bread as is, or spread with a little unsalted butter or your favorite low sodium spread.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 462.9 g | 168% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 177.7 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 608 mg | 47% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2759 mg | 59% | |
*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.
