Homemade Tempeh Granola

Yield: 7-8 cups

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Homemade Tempeh Granola

Start your day off with this delicious homemade tempeh granola. This recipe comes together in just one bowl, and is easily customizable! Swap out the pecans and cranberries for your favorite dried fruit and nuts. It’s sweet, salty, and protein packed! We served with coconut yogurt and Maine blueberries.

Ingredients

• 1 (8oz) Tootie’s Tempeh Traditional
• 2 cups rolled oats
• 1 cup coconut flakes
• 1/2 cup pumpkin seeds
• 1/4 cup chia seeds
• 1/2 cup olive oil or coconut oil
• 1 tsp flaky or coarse salt
• 1 tsp cinnamon
• 1/3 cup maple syrup
• 1/3 cup brown sugar
• 3/4 cup dried cranberries

Instructions

1. Preheat the oven to 300º F.
2. Crumble the tempeh with your hands into a large bowl.
3. Add in all other ingredients besides the cranberries. Mix well until everything is fully coated.
4. Line two 18x13-inch baking sheets with parchment paper and spread the granola mixture evenly in one layer.
5. Bake for 45-50 minutes, checking on it and giving it a stir every 15 minutes. Do not increase the temperature as it can burn.
6. Swap the trays between the top and the bottom racks halfway through.
7. Remove from the oven and let cool.
8. Mix in the dried cranberries. Serve with vegan yogurt and berries!
9. Store in an airtight container at cool, room temperature away from sunlight for up to 5 days.

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