Low Sodium Homemade Granola with Yogurt and Fresh Berries
Start your day on a heart-healthy, flavorful note with this Low Sodium Homemade Granola with Yogurt and Fresh Berries. Packed with nutrient-rich ingredients like oats, almonds, sunflower seeds, and pumpkin seeds, this granola is naturally sweetened with honey or maple syrup and spiced with a hint of cinnamon. Baked to golden perfection with the natural richness of coconut oil and aromatic vanilla, it’s a crunchy, satisfying topping for creamy low-sodium Greek yogurt. Add a vibrant burst of freshness with a medley of your favorite berries—strawberries, blueberries, and raspberries—to make every spoonful a delicious symphony of textures and flavors. This quick, wholesome recipe—ready in under 45 minutes—is perfect for breakfast, a post-workout snack, or even a light dessert, and it stays fresh in an airtight container for up to two weeks. Plus, it’s low in sodium and customizable, making it suitable for a range of dietary needs. Healthy, homemade, and irresistibly crunchy, this granola is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 3 cups Old-fashioned oats
- 1 cup Raw almonds, chopped
- 1 cup Raw unsalted sunflower seeds
- 1 cup Pumpkin seeds (pepitas)
- 2 teaspoons Ground cinnamon
- 1 cup Honey or maple syrup
- 0.5 cup Coconut oil, melted
- 2 teaspoons Vanilla extract
- 2 cups Low sodium plain Greek yogurt
- 2 cups Mixed fresh berries (e.g., strawberries, blueberries, raspberries)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the old-fashioned oats, chopped almonds, sunflower seeds, pumpkin seeds, and ground cinnamon.
In a small saucepan over low heat, whisk together the honey or maple syrup, melted coconut oil, and vanilla extract until well combined.
Pour the wet mixture over the dry ingredients in the mixing bowl and stir thoroughly until all the ingredients are evenly coated.
Spread the granola mixture evenly over the prepared baking sheet, pressing it down slightly to form an even layer.
Bake in the preheated oven for 20-25 minutes, stirring once halfway through cooking, until the granola is golden brown and fragrant.
Remove the granola from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.
Once cooled, store the granola in an airtight container at room temperature for up to two weeks.
To serve, scoop 1/2 cup of low sodium plain Greek yogurt into each serving bowl.
Top with a generous handful of homemade granola and garnish with fresh mixed berries.
Enjoy as a wholesome breakfast or a healthy snack!
Nutrition Facts
Calories |
5093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.7 g | 392% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 493.2 g | 179% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 249.6 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4618 mg | 98% | |
*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.
