Low Sodium Homemade Granola
Elevate your breakfast game with this Low Sodium Homemade Granola, a heart-healthy and flavorful option crafted with wholesome ingredients. Packed with nutty almonds, pecans, pumpkin seeds, and sunflower seeds, this recipe offers a delightful crunch balanced by the natural sweetness of pure maple syrup, unsweetened dried cranberries, and raisins. Lightly spiced with aromatic cinnamon and enriched with shredded coconut, it’s baked to golden perfection for irresistible clusters. With no added salt and healthy fats from virgin coconut oil, this granola is perfect for those seeking a low-sodium, nutrient-packed snack or breakfast topping. Quick to prepare and customizable, it’s a pantry-friendly staple that stays fresh for weeks. Enjoy it with yogurt, milk, or simply by the handful!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds, chopped
- 1 cup Raw pecans, chopped
- 0.5 cup Pumpkin seeds
- 0.5 cup Unsalted sunflower seeds
- 2 teaspoons Ground cinnamon
- 0.5 cup Pure maple syrup
- 0.25 cup Virgin coconut oil, melted
- 1.5 teaspoons Vanilla extract
- 0.5 cup Dried cranberries, unsweetened
- 0.5 cup Raisins
- 0.5 cup Unsweetened shredded coconut
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, chopped almonds, chopped pecans, pumpkin seeds, sunflower seeds, and ground cinnamon. Mix well until all the dry ingredients are evenly distributed.
In a small saucepan over low heat, warm the maple syrup and melted coconut oil together. Stir until the oil fully melts and the mixture is well combined. Remove from heat and stir in the vanilla extract.
Pour the syrup mixture over the dry ingredients, stirring continuously until the oats and nuts are thoroughly coated.
Spread the granola mixture evenly on the prepared baking sheet, pressing it down slightly to help it form clusters.
Bake in the preheated oven for 25-30 minutes, stirring halfway through, until the granola is lightly golden brown. Keep an eye on it to avoid burning.
Once baked, remove from the oven and let it cool completely on the baking sheet. It will become crispier as it cools.
Once cooled, add dried cranberries, raisins, and shredded coconut. Stir to combine.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.1 g | 391% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 451.3 g | 164% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 202.8 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 4347 mg | 92% | |
*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.
