Preheat your oven to 325°F (163°C)—a moderate temperature helps the granola toast evenly without burning.

Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Set the tray aside while you prep the granola mix.

In a large mixing bowl, add:

3 cups rolled oats

1 cup chopped raw almonds

½ cup pumpkin seeds

1 tsp cinnamon

½ tsp salt

Stir together with a wooden spoon or silicone spatula until everything is evenly distributed.

Pro Tip: If you like big clusters in your granola, avoid overmixing later when adding the wet ingredients—gentle folding helps!

In a smaller bowl or measuring cup, whisk together:

⅓ cup melted coconut oil

⅓ cup honey or maple syrup

1 tsp vanilla extract

Mix until fully blended and smooth—this helps coat the dry ingredients evenly.

Pro Tip: If your honey is thick, warm it slightly in the microwave (10–15 seconds) so it mixes more easily.

Pour the wet mixture over the dry ingredients.

Gently fold and stir using a spatula until everything is lightly coated—every oat and nut should have some shine to it.

Pro Tip: Press down gently with the spatula once mixed. This helps form clusters while baking.

Spread the mixture evenly onto your prepared baking sheet.

Pat it down gently with the back of your spatula into an even layer—try not to leave big gaps.

Bake for 20 minutes, then remove from the oven, stir gently (especially around the edges), and press flat again.

Bake for another 10–15 minutes, or until golden brown and fragrant.

Pro Tip: Granola crisps up as it cools, so don’t worry if it still feels a bit soft straight from the oven.

Let the granola cool completely on the pan—this can take 30–40 minutes.

Once cooled, sprinkle in the dried tart cherries and mix gently to combine.

Pro Tip: Wait until the granola is fully cool before adding the cherries. This keeps them chewy and prevents them from drying out more or turning hard.

Transfer the cooled granola to an airtight jar or container.

Store at room temperature for up to 2–3 weeks (though it rarely lasts that long around here!).