Low Sodium Matcha Granola
Elevate your breakfast game with this Low Sodium Matcha Granola, a wholesome blend of nutrient-dense ingredients and vibrant matcha flavor. Packed with rolled oats, chia seeds, almonds, pumpkin seeds, and unsweetened shredded coconut, this recipe is a crunchy, satisfying snack that's also heart-healthy. A touch of earthy matcha powder adds unique color and antioxidants, while natural sweeteners like maple syrup and a hint of vanilla extract provide just the right amount of sweetness. Dried cranberries add a pop of tartness for balance, making this homemade granola perfectly versatile for topping yogurt, smoothie bowls, or enjoying straight from the jar. Ready in just 40 minutes, this easy-to-make granola is low in sodium, vegan, and free of refined sugars—ideal for clean, mindful eating habits.
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 0.5 cup Chopped almonds
- 2 tablespoons Chia seeds
- 0.5 cup Pumpkin seeds
- 0.5 cup Unsweetened shredded coconut
- 1 tablespoon Matcha powder
- 0.25 cup Coconut oil, melted
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries (unsweetened)
Instructions
Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, chopped almonds, chia seeds, pumpkin seeds, shredded coconut, and matcha powder. Stir until well mixed.
In a small saucepan, melt the coconut oil over low heat if not already in liquid form.
Remove the saucepan from heat and stir in the maple syrup and vanilla extract until well combined.
Pour the wet mixture over the dry ingredients in the bowl. Stir thoroughly to ensure everything is evenly coated.
Spread the granola mixture evenly on the prepared baking sheet in a single layer.
Bake in the preheated oven for 15 minutes. Remove from the oven and stir the granola to ensure even cooking.
Return to the oven and bake for an additional 10-15 minutes or until the granola is lightly golden and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. This cooling time helps it to crisp up.
Once cooled, mix in the dried cranberries.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 125.8 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2680 mg | 57% | |
*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.
