Low Sodium Nut Granola
Take your granola game to the next level with this irresistible Low Sodium Nut Granola recipe, perfect for a heart-healthy breakfast or snack. Packed with nutrient-dense ingredients like old-fashioned rolled oats, crunchy almonds, walnuts, and pecans, plus a hint of unsweetened shredded coconut for a tropical touch, this granola is as wholesome as it is flavorful. Sweetened naturally with honey and accented by warm cinnamon and pure vanilla extract, every bite offers a satisfying balance of sweetness and spice. Studded with dried cranberries and apricots, it delivers a delightful burst of fruity flavor. This recipe skips the added salt for a lower sodium kick, making it ideal for mindful eaters. Ready in under an hour, it's a homemade treat that can be stored for weeks and enjoyed with yogurt, milk alternatives, or straight out of the container!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds, chopped
- 1 cup Raw walnuts, chopped
- 0.5 cup Raw pecans, chopped
- 0.5 cup Raw sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Cinnamon
- 0.5 cup Honey
- 0.25 cup Extra virgin olive oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
Instructions
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, chopped almonds, walnuts, pecans, sunflower seeds, shredded coconut, and cinnamon. Mix well to ensure all the dry ingredients are evenly distributed.
In a small saucepan over low heat, combine the honey, olive oil, and vanilla extract. Stir continuously until the mixture is smooth and well combined. This should take about 2-3 minutes.
Pour the honey mixture over the dry ingredients in the bowl. Use a spatula to gently fold the wet ingredients into the dry, ensuring every piece is lightly coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down lightly to create an even layer.
Bake in the preheated oven for 15 minutes. After 15 minutes, remove the tray and gently stir the granola to ensure even baking. Return to the oven for another 15 minutes, or until the granola is golden brown and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. This will help it to crisp up.
Once cooled, stir in the dried cranberries and chopped dried apricots.
Store the granola in an airtight container at room temperature for up to two weeks. Enjoy as a healthy breakfast or snack topping with your favorite yogurt or milk alternative.
Nutrition Facts
Calories |
4770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.6 g | 406% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 58 mg | 3% | |
| Total Carbohydrate | 449.0 g | 163% | |
| Dietary Fiber | 80.7 g | 288% | |
| Total Sugars | 216.0 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4079 mg | 87% | |
*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.
