“It’s crunchy and just the right amount of sweetness.” —Elise, recipe tester, age 11
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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.
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.)
Granola is a naturally gluten-free power breakfast. Feel free to swap in your favorite nuts, seeds, and dried fruits. Or try our Superpower Granola!
Reduce rolled oats to 1½ cups. Add 1 cup quinoa flakes with oats and almonds in step 2. Use 1 cup dried cranberries instead of dried cherries and use ½ cup raw sunflower seeds instead of mini chocolate chips in step 6.