In a mini food processor or blender, puree the banana, tahini, maple syrup and cinnamon until smooth.
In a large bowl, mix together the flax seeds, sunflower seeds, pumpkin seeds, coconut flakes and shredded coconut.
Pour the banana mixture into the bowl and stir until the seeds and coconut are evenly coated.
Line a baking tray with parchment paper or a Silpat. Pour the granola mixture onto the lined tray and spread out in an even layer. Sprinkle with sea salt.
Bake for 50 – 60 minutes, flipping at least once to make sure both sides are toasted, breaking it up into large chunks as you do so. The longer you cook it, the crispier it will be! Just bear in mind that it will crisp up additionally as it cools. Make sure it doesn’t burn – keep an eye on the granola the first time you make it as oven temperatures vary!
When done, remove from the oven and place the tray on a cooling rack. Allow to cool before breaking up the larger chunks into clusters.
Add the granola clusters to a bowl and stir through the blueberries, cherries and chocolate chips. Store in an airtight container in the refrigerator.