Low Sodium Nutty Granola
Crunchy, wholesome, and packed with flavor, this Low Sodium Nutty Granola is the perfect heart-healthy breakfast or snack option for those seeking a delicious alternative to store-bought granola mixes. Brimming with nutrient-rich ingredients like unsalted almond slices, pecan halves, chia seeds, and shredded coconut, this recipe balances natural sweetness from maple syrup and dried cranberries with warm hints of cinnamon. Easily baked to golden perfection in under an hour, this granola features coconut oil for a subtle richness while remaining low on sodium and high on crunch. Whether paired with yogurt, sprinkled over smoothie bowls, or enjoyed by the handful, this homemade granola is an irresistible treat that fits seamlessly into clean-eating and low-salt diets. Perfectly customizable, it's the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Unsalted almond slices
- 1 cup Unsalted pecan halves
- 0.5 cup Raw sunflower seeds
- 0.5 cup Chopped walnuts
- 0.5 cup Unsweetened shredded coconut
- 2 tablespoons Chia seeds
- 1 teaspoon Cinnamon
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
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 oats, almond slices, pecan halves, sunflower seeds, chopped walnuts, shredded coconut, chia seeds, and cinnamon. Stir well to combine.
In a small saucepan over low heat, melt the coconut oil. Once melted, remove from heat and stir in the maple syrup and vanilla extract until fully combined.
Pour the wet ingredients over the dry ingredients and mix thoroughly until everything is well coated.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down lightly to form an even layer.
Bake in the preheated oven for 25-30 minutes, stirring once halfway through, until the granola is golden brown and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will become crispier as it cools.
Once cooled, stir in the dried cranberries.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.0 g | 412% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 177.7 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3301 mg | 70% | |
*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.
