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Preheat the oven for 300F. In a large bowl, combine the almonds, sunflower seeds, pepitas, oats, cherries, almond butter, maple syrup, bananas and a pinch of salt, and stir until well mixed. Lube up a 9x13-inch baking sheet with the oil, and pour in the nut mixture. Press the nut mixture all the way out to the edges, making sure if its an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise into quarters and lengthwise into thirds. Store the breakfast bars in a zip-top bag in the fridge for up to a week.
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