Preheat oven to 150°C/300°F. Line a baking sheet with parchment paper.
Combine oats, coconut, chopped pistachios, chopped pecans, ground almonds and salt in a large mixing bowl.
In a small bowl, gently whisk together the coconut oil, tahini, maple syrup and vanilla.
Add the wet ingredients to the dry and mix thoroughly until everything is well coated.
Whisk the egg white in a small bowl until very frothy. Add this to the other ingredients and stir until fully incorporated.
Spread the mixture out onto the prepared baking sheet and bake in the preheated oven for 20 minutes.
Remove pan from oven and carefully flip the granola over in 'sheets' using a large turner, trying not to disturb the clumps too much. Pat the granola back down again. Flip the tray from front to back and return to the oven for another 20-25 minutes until crisp and lightly golden. Take care not to burn the granola.
Remove from oven and leave to cool. Break the granola into clumps and toss with the dried cherries. Store in an airtight container like a glass jar for 2 weeks.