Preheat oven to 300ºF. In a large bowl, combine almonds, pecans, pumpkin seeds and coconut; mix well. In a medium bowl, whisk oil, maple syrup, vanilla, probiotic powder and salt. Pour into bowl with nut mixture and toss until well combined and evenly coated. Spread mixture evenly on 2 large, rimmed baking sheets.
Bake for 40 to 45 minutes, stirring every 10 minutes and switching baking sheets front to back and top to bottom halfway through, until granola is toasted and golden. Watch it carefully toward the end to keep it from overcooking. (Granola will crisp up further as it cools.)
Transfer to a large bowl to cool; stir every few minutes while cooling. Stir in dried cherries. Transfer to an airtight container; store at room temperature for up to 2 weeks.
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