Low Sodium Homemade Crunchy Granola Mix
Indulge in the wholesome goodness of this Low Sodium Homemade Crunchy Granola Mix, a heart-healthy and flavorful snack that's perfect for breakfasts, snacks, or a topping for yogurt and smoothie bowls. Packed with nutrient-rich ingredients like rolled oats, raw almonds, pecans, sunflower seeds, and unsweetened shredded coconut, this recipe offers a delightful crunch in every bite. Lightly spiced with cinnamon and nutmeg and naturally sweetened with pure maple syrup, it’s baked to golden perfection with coconut oil for a hint of tropical richness. Adding dried cranberries brings just the right touch of tartness, making it irresistibly delicious while keeping the sodium content low. Ready in just 40 minutes, this customizable granola is ideal for meal prep and stays fresh in an airtight container for up to two weeks. Perfect for those seeking healthy, low-sodium snacks or breakfasts without compromising on flavor, this granola is a pantry staple you'll want to make again and again!
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Ingredients
- 3 cups Rolled oats
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Raw sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
Directions
Step 1
Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius) and line a large baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the rolled oats, almonds, pecans, sunflower seeds, shredded coconut, ground cinnamon, and ground nutmeg. Mix well to combine the dry ingredients.
Step 3
In a small saucepan over low heat, warm the maple syrup and coconut oil, stirring until the coconut oil is completely melted. Remove from heat and stir in the vanilla extract.
Step 4
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Step 5
Spread the granola mixture in an even layer on the prepared baking sheet.
Step 6
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking. The granola should be golden brown and fragrant.
Step 7
Remove from the oven and let cool completely on the baking sheet. The granola will continue to crisp up as it cools.
Step 8
Once cooled, stir in the dried cranberries.
Step 9
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
| Serving size | (866.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4435.2 |
| Total Fat 290.9g | 0% |
| Saturated Fat 90.0g | 0% |
| Polyunsaturated Fat 18.3g | |
| Cholesterol 0mg | 0% |
| Sodium 62.5mg | 0% |
| Total Carbohydrate 400.0g | 0% |
| Dietary Fiber 76.8g | 0% |
| Total Sugars 172.0g | |
| Protein 99.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 688.3mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 3353.7mg | 0% |
Source of Calories