Preheat oven to 300 degrees. In a large bowl add oats, coconut, sunflower kernels, cinnamon, salt, and nutmeg. Stir to combine. In a separate microwave-safe bowl (or on the stove top) combine maple syrup, butter, and brown sugar. Microwave until smooth. When melted, add vanilla and stir to combine. Add butter mixture to oats mixture and stir to thoroughly coat the oats. Spread the granola on a sprayed cookie sheet and bake for 35-40 minutes, tossing a few times to make sure it evenly browns. The granola is done when it is a nice even golden brown color. Remove granola from the oven and add in dried cherries. Let cool. Store in an airtight container. Enjoy!
**NOTE: This is my doubled recipe to meet my family’s needs but you could easily cut it in half. It also accommodates severe nut allergies in our household so feel free to add in nuts to suit your own needs!**