Preheat oven to 350 degrees and lightly grease two baking sheets with coconut oil. In small saucepan, warm first 4 ingredients, whisking until smooth, remove from heat. Add chia seeds to the liquid mixture, set aside.

Meanwhile, add nuts to a food processor, pulsing just a couple of times until they’re partially broken up.

In a large bowl, add nuts and remaining ingredients, except for cherries (reserve for later). Stir to combine. Slowly pour warm liquid over dry mixture, stirring with a spoon until fully incorporated.

Spread granola evenly between the two pans to allow for even toasting. Bake in oven for 22-28 minutes or until lightly brown, stirring every 10 minutes. Make sure to watch it closely at the 15-20 minute mark as the large coconut flakes burn quickly, especially around the edges and note that they will continue to crisp up when they begin cooling.

When granola is lightly brown, remove from oven. Immediately stir in cherries while still warm. Lightly sprinkle additional sea salt as well, to taste if you like a more salty snack. Allow to cool at room temperature. Store in airtight jars and enjoy within 2 weeks.