Low Sodium Homemade Honey Granola
Savor the wholesome goodness of this Low Sodium Homemade Honey Granola, a perfect blend of crunchy rolled oats, nutty unsalted almonds or pecans, and nutrient-packed seeds. Sweetened naturally with honey and infused with the warm aroma of vanilla and cinnamon, this granola is baked to golden perfection for a satisfying crunch in every bite. With no added salt, it's a heart-healthy option that’s easy to prepare in under 40 minutes. Toss in your favorite dried fruits for a chewy burst of sweetness, and enjoy this versatile recipe as a breakfast cereal, yogurt topping, or on-the-go snack. Perfect for meal prep, this homemade granola is a delicious and nutritious pantry staple! Keywords: low sodium granola, homemade honey granola, heart-healthy snacks, easy granola recipe, nutritious breakfast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Rolled oats
- 1 cup Unsalted nuts (such as almonds or pecans)
- 0.5 cup Unsalted sunflower seeds
- 0.5 cup Unsalted pumpkin seeds
- 0.5 cup Honey
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 cup Dried fruit (such as raisins or cranberries)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the rolled oats, unsalted nuts, sunflower seeds, and pumpkin seeds. Mix well to ensure an even distribution.
In a small saucepan over low heat, combine the honey and coconut oil. Stir constantly until the coconut oil has melted and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract and ground cinnamon.
Pour the honey mixture over the dry ingredients in the large bowl. Mix with a spatula until all the dry ingredients are coated with the honey mixture.
Spread the granola mixture evenly onto the prepared baking sheet and press it down slightly with the spatula to form an even layer.
Bake in the preheated oven for 10 minutes, then remove and stir the granola. Spread it back into an even layer and return to the oven.
Continue baking for an additional 10-15 minutes, or until the granola is golden brown. Keep an eye on it to prevent burning, as ovens can vary.
Remove the baking sheet from the oven and let the granola cool completely. It will become crunchier as it cools.
Once cooled, stir in the dried fruit, and store your low sodium granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.9 g | 255% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 434.1 g | 158% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 200.1 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4029 mg | 86% | |
*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.
