Chocolate-Cranberry Crunch

Preheat oven to 300°.

Line a jelly-roll pan with parchment paper. Coat parchment with cooking spray.

Combine oats and next 5 ingredients in a large bowl. Combine honey and canola oil in a small saucepan. Cook over low heat 2 minutes or until warm. Remove from heat. Add vanilla and chocolate, stirring with a whisk until smooth. Gently stir chocolate mixture into oat mixture.

Spread chocolate mixture onto prepared pan. Bake at 300° for 28 minutes, stirring twice. Cool completely in pan on a wire rack. Stir in cranberries. Store in an airtight container for up to 1 week.

Young Chefs can:

Pour measured oats, cereal, and nuts into bowl

Measure dried cranberries

Older Chefs can:

Measure oats, cereal, brown sugar, and pecans

Spread chocolate-oat mixture onto pan