Lightly Salted Dark Chocolate Pecan Granola

This one-bowl granola recipe could not be easier and quickly satisfies even the strongest chocolate craving!

Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: High Calorie, Low Phosphorus, Low Potassium, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 253kcal

Author: Clarissa Paimanta, RD

Ingredients

1 ¾ oz dark chocolate about 1/4 cup
2 tablespoons coconut oil
2 tablespoons maple syrup
2 cups rolled oats
½ cup ground flax seeds
½ cup pecans toasted and chopped
¼ teaspoon sea salt

Instructions

Preheat the oven to 325℉ and line a baking sheet with parchment paper.
Using a microwave, melt the dark chocolate, coconut oil, and maple syrup in a heat-proof bowl (large enough to add additional ingredients). Stir the chocolate mixture every 30 seconds until fully melted. Be careful - the bowl will be hot.
To the melted chocolate mixture, add in the oats, flax seeds, pecans, and sea salt. Stir thoroughly to combine.
Spread granola on the prepared baking sheet and bake for 20-25 minutes, tossing halfway through. It will continue to crisp up as it cools.

Notes

How to store: Once cooled, keep the granola in an airtight container at room temperature or in the fridge for up to 7 days or in the freezer for a few months.

You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people's diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.

Nutrition

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