Powered by sunflower seeds, as well as cranberries, chocolate chips, and coconut, these granola squares make a yummy snack for flower children of all ages.
Ingredients:
1 cup shelled sunflower seeds, lightly crushed
2 cups quick-cooking oats
1 cup vegan semisweet chocolate chips
3/4 cup sweetened dried cranberries
1⁄2 cup unsweetened flaked coconut
1 cup soy milk
2 tablespoons vegan margarine, melted
2 tablespoons agave nectar or maple syrup
Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan and set aside. In a large bowl, combine the sunflower seeds, oats, chocolate chips, cranberries, and coconut. Mix well. In a small bowl, combine the soy milk, melted margarine, and agave nectar and pour over the dry mixture. Mix until thoroughly blended. Transfer the mixture to the prepared pan and press it evenly into the pan. Bake until lightly browned around the edges, about 25 minutes. Cool for 5 minutes on a wire rack before cutting into 2-inch squares. Cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.
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