Low Sodium Protein-Packed Granola
Elevate your breakfast game with this Low Sodium Protein-Packed Granola, a wholesome and nutrient-dense option perfect for fueling your day. This homemade granola combines heart-healthy rolled oats, crunchy unsalted nuts and seeds, and nutrient-rich chia and flaxseed for a protein boost, all while keeping sodium levels in check. Sweetened naturally with honey and unsweetened apple sauce, and loaded with dried cranberries and apricots for a touch of fruity goodness, this recipe offers a balanced blend of textures and flavors. Coconut oil and vanilla extract lend a rich, aromatic depth, while a hint of cinnamon ties everything together beautifully. Ready in under an hour, this granola is easy to make, customizable, and perfect as a snack, breakfast topping, or giftable treat. Store it in airtight containers to enjoy the crisp, golden perfection all week long!
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup unsalted raw almonds
- 0.5 cup unsalted raw pumpkin seeds
- 0.5 cup unsalted raw sunflower seeds
- 0.25 cup chia seeds
- 0.5 cup unsweetened shredded coconut
- 0.25 cup ground flaxseed
- 0.5 cup peeled pistachios
- 0.5 cup dried cranberries
- 0.5 cup dried apricots
- 0.5 cup honey
- 0.25 cup unsweetened apple sauce
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt-free seasoning blend (optional)
Instructions
Preheat your oven to 325°F (165°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, almonds, pumpkin seeds, sunflower seeds, chia seeds, coconut, flaxseed, and pistachios. Stir to combine.
In a small saucepan over low heat, melt the coconut oil until liquid. Remove from heat and add the honey, unsweetened apple sauce, and vanilla extract. Stir until well combined.
Pour the wet mixture over the dry ingredients and mix thoroughly ensuring everything is nicely coated.
Sprinkle the ground cinnamon and salt-free seasoning blend over the mixture and give it another stir to distribute evenly.
Spread the granola mixture in an even layer on the prepared baking sheets.
Bake in the oven for 25 to 30 minutes, stirring halfway through, until the granola is golden brown and crispy.
Remove from the oven and cool completely on the baking sheets. As it cools, the granola will become more crisp.
Once cooled, mix in the dried cranberries and chopped dried apricots.
Store the granola in airtight containers at room temperature for up to two weeks.
Nutrition Facts
Calories |
4443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.4 g | 339% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 449.8 g | 164% | |
| Dietary Fiber | 91.3 g | 326% | |
| Total Sugars | 184.4 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 960 mg | 74% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 4522 mg | 96% | |
*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.
