Why This Recipe Works

This crunchy (gluten-free!) granola is easy to make and packed with oats, almonds, dried cherries, and a smattering of semisweet chocolate chips. The whole family can enjoy it for breakfast or a snack—serve it with yogurt, milk, fruit . . . or eat it by the handful! As they help make this recipe, kids can practice the proper technique for measuring brown sugar. It’s important to pack the brown sugar into your dry measuring cup, or in this case, your 1-tablespoon measuring spoon. Kids can use their fingers to press the brown sugar into the measuring spoon until it’s packed down and the sugar is level with the surface of the spoon. (For comparison, kids can dump their 1 tablespoon of packed brown sugar into a small bowl. Then, have them measure a second tablespoon without packing it and dump it into a second small bowl. Do the amounts look different?)

Instructions

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 (see photo, “Step-by-Step: How to Pack Granola”). Use rubber spatula to press down firmly on oat mixture until mixture is very flat.

Place baking pan in oven. Bake until lightly browned, 35 to 40 minutes.

Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). 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.)