Preheat the oven to 400℉ and line a baking sheet with parchment paper.

In a large bowl, mix rolled oats, pistachios, sunflower seeds, maple syrup, melted coconut oil, vanilla extract, and salt. Ensure each ingredient is well coated.

Spread the mixture onto the parchment-lined baking sheet and bake until golden brown (12-15 minutes). Add cherries and coconut to the sheet pan, combine, and bake until the coconut is lightly golden (3-5 minutes).

Let the granola cool on the baking sheet for 10 minutes, then transfer it to a small bowl.

In a medium bowl, whisk together yogurt, coconut milk, maple syrup, vanilla, and salt.

Using a small spoon, place 2-3 halved cherries at the bottom of each popsicle mold. Pour ¼ cup of the yogurt mixture into each mold, filling up 2/3rds of the way. Add 1 tablespoon of granola to the top, filling the rest of the mold. Gently insert popsicle sticks and freeze for at least 6 hours or overnight.

To remove, run warm water over the molds for 10-20 seconds, then enjoy your delicious popsicles immediately!