3 cups (270 g) rolled oats 

1½  (215 g) sliced almonds

1 cup (86 g) shredded coconut

1 tbsp Spicewalla Speculoos spice blend

1 tsp kosher salt

1 ½ cups (345 g) dark maple syrup

1 stick (114 g) unsalted butter, melted

2 tsp vanilla extract

3 cups (426 g) dried cherries

Flakey sea salt to finish

Makes 2 heaping quarts of granola

1. Heat the oven to 325 degrees. Line a sheet pan with parchment paper and set aside.
2. In a large mixing bowl combine the oats, almonds, coconut, speculoos, and salt. Mix to combine.
3. Add the maple syrup, melted butter, and vanilla extract and mix well with a spatula. 
4. Transfer the granola to the pan, spreading it out into an even layer. Transfer the granola to the oven and bake until crisp, about 30-35 minutes, giving it a stir with a spatula halfway through baking.
5. Remove from the oven and sprinkle the granola with a few pinches of flakey sea salt. Allow the granola to cool on the pan, and then break up into clusters and transfer them to a mixing bowl. Add the dried cherries and mix to distribute evenly.
6. Transfer the granola to airtight containers. Store at room temperature for up to three weeks.