Cranberry Chocolate Granola Squares

These granola squares are great to have in the morning or as a snack. The soymilk in them keeps the squares nice and moist which we like. Some granola is so dry and hard it's like we're feeding ourselves a form of tooth-cracking chicken feed. Not pleasant. Enjoy these chicken-feed-less granola squares stored in a sealed container at room temperature for up to a week. We got this recipe from Robin Robinson's 1,000 Vegan Recipes.



Cranberry Chocolate Granola Squares
1 cup shelled sunflower seeds, unsalted
2 cups quick-cooking oats
1 cup carob chips (semi-sweet chocolate works too)
3/4 cup sweetened dried cranberries
1/2 cup unsweetened flaked coconut
1 cup plain soymilk
2 Tbs butter, melted (we use Earth Balance)
2 Tbs agave or maple syrup

Preheat the oven to 350 degrees. Lightly oil an 8" square pan.

In a large bowl, mix together the sunflower seeds, oats, chocolate chips, cranberries and coconut.

In a small bowl, combine the soymilk, butter, and agave or maple syrup. Pour the wet mixture over the dry and mix together well. Pour the mixture into the prepared baking pan and bake until it is lightly browned around the edges, about 25 minutes. Cool completely in the pan before cutting into squares.

Makes about 16 small squares.