Low Sodium High Protein Granola
Elevate your breakfast game with this irresistible recipe for Low Sodium High Protein Granola—a deliciously wholesome alternative designed to fuel your day without compromising on flavor. Packed with nutrient-rich old-fashioned oats, chia seeds, quinoa, and unsalted almonds, this recipe delivers a satisfying crunch while being low in sodium and loaded with plant-based protein. Sweetened naturally with honey or maple syrup and spiced with aromatic cinnamon, it’s baked to golden perfection and finished with shredded coconut and dried cranberries for a hint of tropical sweetness. Perfect for meal prep, this granola is ready in just 40 minutes and can be enjoyed as a snack, sprinkled over yogurt, or paired with your favorite milk. Whether you’re seeking a heart-healthy breakfast or a protein-packed boost after a workout, this versatile granola strikes the ideal balance between nourishing and delicious.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Unsalted almonds, chopped
- 0.5 cup Unsalted sunflower seeds
- 0.5 cup Quinoa, rinsed and uncooked
- 2 tablespoons Chia seeds
- 2 teaspoons Ground cinnamon
- 0.5 cup Honey or maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Pure vanilla extract
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Unsweetened dried cranberries or other dried fruit of choice
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chopped almonds, sunflower seeds, quinoa, chia seeds, and ground cinnamon. Stir well to mix.
In a small saucepan over low heat, warm the honey or maple syrup and melted coconut oil together until they are completely combined and smooth. Remove from heat and stir in the vanilla extract.
Pour the warm mixture over the dry ingredients in the mixing bowl. Using a spatula, stir until all the dry ingredients are evenly coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet in a thin, even layer.
Bake in the preheated oven for 20 minutes, then remove to stir the granola to ensure even toasting. Return to the oven and bake for an additional 10-15 minutes or until the granola is golden brown and fragrant.
Remove from the oven and sprinkle with the shredded coconut and dried cranberries while the granola is still warm. Stir to combine and press the granola down slightly with the back of the spatula if you prefer clumpier granola.
Allow the granola to cool completely on the baking sheet. Once cooled, transfer to an airtight container to store. Granola will keep for up to 2 weeks.
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.5 g | 258% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 442.9 g | 161% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 164.9 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3146 mg | 67% | |
*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.
