Low Sodium Homemade Crunchy Granola
Elevate your breakfast game with this Low Sodium Homemade Crunchy Granola—a heart-healthy, flavor-packed option that’s perfect for those looking to cut back on salt while indulging in a satisfying crunch. Crafted with wholesome ingredients like old-fashioned oats, raw nuts, sunflower seeds, and unsweetened shredded coconut, this granola is lightly sweetened with pure maple syrup and infused with warm cinnamon and nutmeg spices. Coconut oil adds richness without overpowering the natural nuttiness, and dried cranberries lend a pop of tangy sweetness to every bite. Ready in just 40 minutes, this simple recipe delivers golden, fragrant clusters that are ideal for layering with yogurt, sprinkling over smoothie bowls, or enjoying as a portable snack. Completely customizable and pantry-friendly, it’s the ultimate low-sodium granola recipe you’ll want to make again and again.
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Recipe Information
Ingredients
- 3 cups Old-fashioned oats
- 0.5 cup Raw almonds
- 0.5 cup Raw walnuts
- 0.5 cup Raw sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Pure maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries (unsweetened)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the old-fashioned oats, raw almonds, raw walnuts, raw sunflower seeds, unsweetened shredded coconut, ground cinnamon, and ground nutmeg. Stir to evenly distribute the ingredients.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and add the pure maple syrup and vanilla extract. Stir until well combined.
Pour the liquid mixture over the dry ingredients in the mixing bowl. Stir thoroughly to ensure all the dry ingredients are evenly coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down gently with the back of a spoon or spatula.
Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the granola is golden brown and fragrant. Keep an eye on it to prevent burning.
Once baked, remove the baking sheet from the oven and let the granola cool completely on the sheet. It will continue to crisp up as it cools.
After the granola has cooled, mix in the dried cranberries. Transfer to an airtight container for storage.
Enjoy your low sodium homemade crunchy granola with yogurt, milk, or on its own as a snack!
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.2 g | 278% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 60.6 g | 216% | |
| Total Sugars | 145.4 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2839 mg | 60% | |
*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.
