Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, combine the sprouted oats, TVP, strawberry protein powder, pumpkin seeds, ground flaxseed, hemp seeds, chia seeds and salt.
In a separate bowl, mix together the maple syrup, tahini, lemon zest and lemon extract.
Now comes an important part: work quickly! Pour the wet mixture into the dry ingredients and mix everything together really well until evenly coated. You don't want to hang around admiring your handiwork here—the longer those liquids sit, the more they can get absorbed by the TVP. (And we want the powders to absorb the liquid, not the TVP, because that helps keep those little TVP pieces wonderfully crunchy.)
Now get your hands in there and squeeze the mixture together to create lots of clumps and chunks. Don't just spread it into an even layer like you're making regular cereal. We want GRANOLA. Big, chunky, glorious granola.
Spread everything onto your prepared baking sheet and bake for 20 minutes. Then, remove from the oven, and flip and toss the granola around a little. Return to the oven for another 10 minutes, or until golden brown and crisp.
Let the granola cool completely on the baking sheet before breaking it apart or storing it. It will continue to crisp up as it cools, and this is what gets you those beautifully crunchy clusters.
Once completely cooled, break apart any especially large pieces, add your freeze-dried strawberry pieces, and store in an airtight container.
