YIELD: Makes 24, 1/4-cup servings
1/4 cup plus 2 T
unsweetened shredded coconut
light brown sugar
Place rack in the middle of the oven and preheat to 250°F.
Line a large rimmed sheet pan with parchment paper. Set aside.
In a large bowl combine oats, almonds, walnuts, hemp hearts, coconut and brown sugar. Mix until combined.
In a medium bowl, add 1/4 cup honey, oil, salt, cinnamon, nutmeg and vanilla extract. Whisk ingredients until a thick syrup forms. Pour honey syrup over the dry oat mixture and stir for 3-5 minutes or until all dry ingredients are coated and moist.
Spread mixture evenly in prepared sheet pan. Drizzle remaining 2 T of honey over the top of the granola.
Place sheet pan in preheated oven and cook for 1 hour 15 minutes, stirring every 15 minutes until granola reaches an evenly toasted color.
Once granola has cooled completely, add in dried cherries and mix until evenly distributed.
Store prepared granola in an airtight container at room temperature for a few weeks or freeze in a zip-top bag for several months.