¼teaspooncoarse Kosher salt, plus ¼ tsp more for finishing
3cupsold-fashioned rolled oats (certified gluten-free if needed)
⅓cupnatural cocoa powder
⅔cupunsweetened coconut flakes
½cupchopped pecans (substitute with sunflower seeds for nut allergies)
⅔cupdark chocolate chips
1tablespoonturbinado sugar (like Sugar in the Raw)
Preheat oven to 325°F. Line a large jelly roll pan or rimmed baking sheet with foil or parchment paper.
In a small bowl, whisk together the oil, maple syrup, vanilla, espresso powder, and salt.
Combine the oats, cocoa powder, coconut, and pecans in a large bowl. Add the wet ingredients to the dry and toss to combine until the dry ingredients are evenly coated.
Place the pan of granola in the oven and bake for 20-30 minutes, stopping to remove from the oven and stir every 10 minutes. Be sure to bring the granola mixture from the outside of the pan to the inside so that all of the mixture evenly browns.
Remove from heat and turn the oven off. Add the cherries and chocolate chips to the pan. Return to the warm oven and let the pan sit for 5 minutes. Remove from heat and sprinkle a bit of sea salt and coarse turbinado sugar on top.
Set the pan of granola out to cool for 30 minutes. Once completely cool, store the granola in an airtight container in your refrigerator for up to 1 month.