Low Sodium High Protein Granola

Elevate your breakfast game with this irresistible Low Sodium High Protein Granola, a nutrient-packed option that’s perfect for fueling your day. This wholesome recipe combines old-fashioned rolled oats, protein-rich quinoa, chia seeds, and unsalted almonds for a crunchy, heart-healthy base. Sweetened naturally with honey or maple syrup and elevated with the warm flavors of ground cinnamon and vanilla, this granola is baked to golden perfection and finished with unsweetened coconut and dried cranberries for a deliciously satisfying texture. Ready in just 40 minutes, this low-sodium, high-protein snack or breakfast topper is a versatile, meal-prep-friendly choice that stays fresh for up to two weeks. Whether sprinkled over Greek yogurt or enjoyed by the handful, this homemade granola is a guilt-free way to indulge in balanced, savory-sweet flavors.

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 8

Ingredients

• 3 cups Old-fashioned rolled oats
• 1 cup Unsalted almonds, chopped
• 0.5 cup Unsalted sunflower seeds
• 0.5 cup Quinoa, rinsed and uncooked
• 2 tablespoons Chia seeds
• 2 teaspoons Ground cinnamon
• 0.5 cup Honey or maple syrup
• 0.25 cup Coconut oil, melted
• 1 teaspoon Pure vanilla extract
• 0.5 cup Unsweetened shredded coconut
• 0.5 cup Unsweetened dried cranberries or other dried fruit of choice

Directions

Step 1

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the rolled oats, chopped almonds, sunflower seeds, quinoa, chia seeds, and ground cinnamon. Stir well to mix.

Step 3

In a small saucepan over low heat, warm the honey or maple syrup and melted coconut oil together until they are completely combined and smooth. Remove from heat and stir in the vanilla extract.

Step 4

Pour the warm mixture over the dry ingredients in the mixing bowl. Using a spatula, stir until all the dry ingredients are evenly coated with the wet mixture.

Step 5

Spread the granola mixture evenly onto the prepared baking sheet in a thin, even layer.

Step 6

Bake in the preheated oven for 20 minutes, then remove to stir the granola to ensure even toasting. Return to the oven and bake for an additional 10-15 minutes or until the granola is golden brown and fragrant.

Step 7

Remove from the oven and sprinkle with the shredded coconut and dried cranberries while the granola is still warm. Stir to combine and press the granola down slightly with the back of the spatula if you prefer clumpier granola.

Step 8

Allow the granola to cool completely on the baking sheet. Once cooled, transfer to an airtight container to store. Granola will keep for up to 2 weeks.

Nutrition Facts

Serving size	(825.0g)

Amount per serving	% Daily Value*
Calories	3709.5

Total Fat 201.5g	0%
Saturated Fat 84.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 38.5mg	0%
Total Carbohydrate 442.9g	0%
Dietary Fiber 70.1g	0%
Total Sugars 164.9g
Protein 85.1g	0%

Vitamin D 0IU	0%
Calcium 711.5mg	0%
Iron 23.8mg	0%
Potassium 3146.4mg	0%

*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.

Source of Calories

Fat: 46.2%

Protein: 8.7%

Carbs: 45.1%