Preheat oven to 325 degrees. Line a 13x9x2 pan with parchment paper slightly larger than the pan. The parchment should extend 1 inch over long sides of pan. This will make it easier to remove the baked bars, making slicing easier. Spray with nonstick food spray.

Place coconut oil, agave nectar, sugar and salt in a saucepan. Simmer on medium heat until oil melted. In a mixing bowl, combine oats, almonds, cherries, coconut, sunfl ower seeds and chia or flax seeds. Add wet mixture to dry mixture. Stir to combine. Transfer mixture to prepared pan, pressing the mixture firmly to smooth out top.

Bake for 10 minutes. Turn pan and bake for an additional 15 minutes until sides are lightly browned. Remove from oven and completely cool in pan. Using the paper overhand, lift up bars and place on cutting board. Cut into 16 bars. Store at room temperature in an airtight container or freeze up to 4 months.