Low Sodium Homemade Crunchy Granola Mix
Elevate your breakfast game with this Low Sodium Homemade Crunchy Granola Mix, a wholesome blend of rolled oats, nuts, seeds, and unsweetened shredded coconut baked to golden perfection. Infused with the natural sweetness of maple syrup and spiced with warm cinnamon and nutmeg, this granola delivers irresistible flavor without the excess sodium found in store-bought options. The addition of dried cranberries adds a pop of tangy sweetness, while coconut oil ensures clusters of delightful crunch. Whether enjoyed atop yogurt, paired with milk, or savored by the handful, this recipe makes meal prep effortless with its 10-minute prep time and two-week shelf life. Healthy, crunchy, and delicious—this homemade granola is your new pantry staple for snacking and breakfast bliss!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Raw sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
Instructions
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almonds, pecans, sunflower seeds, shredded coconut, ground cinnamon, and ground nutmeg. Mix well to combine the dry ingredients.
In a small saucepan over low heat, warm the maple syrup and coconut oil, stirring until the coconut oil is completely melted. Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Spread the granola mixture in an even layer on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking. The granola should be golden brown and fragrant.
Remove from the oven and let cool completely on the baking sheet. The granola will continue to crisp up as it cools.
Once cooled, stir in the dried cranberries.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.9 g | 373% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 172.0 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3354 mg | 71% | |
*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.
