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cherry, almond, and chocolate chip granola
“It’s crunchy and just the right amount of sweetness.” —Elise, recipe tester, age 11
hey curious cook—
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Prepare Ingredients
Gather Baking Equipment
Adjust oven rack to middle position and heat oven to 325 degrees. Spray inside bottom and sides of 13-by-9-inch metal baking pan with vegetable oil spray.
In large bowl, combine oil, maple syrup, brown sugar, vanilla, and salt and use rubber spatula to stir until well combined. Stir in oats and almonds until combined.
Transfer oat mixture to greased baking pan and use rubber spatula to spread mixture into even layer. Use rubber spatula to press down firmly on oat mixture until mixture is very flat.
The key to getting big, crunchy bites is to pack the oat mixture into the pan before you bake it.
Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let granola cool completely in pan, about 45 minutes.
Use butter knife to crack granola into large pieces. Then, use your hands to break cooled granola into bite-size pieces. Transfer granola to medium bowl. Use rubber spatula to stir in cherries and chocolate chips. Serve. (Granola can be stored in airtight container for up to 2 weeks.)
