In a small saucepan, warm the coconut oil over low heat until completely melted. Remove from heat and set aside.
In a large bowl, combine the oats, coconut, cherries, almonds, pumpkin seeds and sunflower seeds.
Add the maple syrup and vanilla extract to the melted coconut oil and stir until thoroughly combined. Pour over the dry ingredients and stir together until the mixture is evenly moistened.
Transfer the mixture to a large rimmed baking pan and spread into and even layer, pressing down slightly to pack it into an even layer. Bake until light golden brown, 10 to 20 minutes, keeping an eye on it so it does not burn. Allow the granola to cool completely, then store in an airtight container at room temperature for up to 2 weeks.
Notes
Nutritional values are based on one cup of granola