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TEMPEH GRANOLA

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Your breakfast just got a serious protein and fiber upgrade!

INGREDIENTS

  • 1/2 block Noble Bean tempeh (120g), crumbled into small pieces

  • 1 ½ cups rolled oats

  • 1/2 cup chopped nuts (almonds, pecans, or walnuts)

  • 1/4 cup sunflower or pumpkin seeds

  • 1/4 cup shredded coconut (optional)

  • 2 tbsp maple syrup (or to taste)

  • 2 tbsp neutral oil or coconut oil

  • 1 tsp cinnamon (or to taste)

  • Pinch of salt
     

To serve:

  • Plant-based yogurt (plain or vanilla)

  • Fresh berries (blueberries, strawberries, raspberries)

  • Optional: drizzle of maple syrup or nut butter

30 minutes

6 servings

INSTRUCTIONS

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper

  2. Crumble the tempeh with your hands into granola-sized chunks.

  3. In a bowl, mix oats, tempeh, nuts, seeds, coconut, cinnamon, and salt.

  4. Drizzle with maple syrup and oil, then mix well until evenly coated.

  5. Spread mixture evenly on the baking sheet. Bake for 25–30 minutes, stirring halfway, until golden and crisp.

  6. Cool completely, then store in an airtight container. Refrigerate.

  7. To serve, layer granola over yogurt and top with fresh berries. Add a drizzle of maple syrup or nut butter if desired.

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