Preheat the oven to 250 degrees F (120 C) and then line a baking sheet with a silicone mat, or parchment paper.

Combine the rolled oats, almonds, coconut and muscovado sugar.

In a separate bowl, whisk together the nutritional yeast, maple syrup, and coconut oil. Slice the vanilla bean in half lengthwise and scrape out the beans, adding them to the maple syrup mixture and whisking to evenly distribute.

Fold the maple syrup mixture into the oat mixture and stir well to make sure everything is evenly coated.

Dump the granola onto your prepared baking sheet and spread into an even layer. Bake, stirring every 20 minutes to ensure even browning. The granola is done when it's a golden brown color (about 1 hour 10 minutes).

Let the granola cool completely and then mix in the dried cherries. Store in an airtight container in a cool dry place.