Line a 9x13 inch baking dish with parchment paper.

In a medium bowl, combine the rolled oats, toasted buckwheat or rice krispies, sliced almonds, flax meal (if using), cacao nibs or mini chocolate chips, and dried cherries.

In a small saucepan, add the almond butter, coconut oil, and honey. Heat over medium heat, stirring often, until melted and smooth. Remove from heat, stir in vanilla extract.

Pour the warm almond butter mixture over the dry ingredients and stir until everything is well combined. Press the mixture firmly and evenly into the prepared baking dish.

Cover the dish and refrigerate for at least 1 hour, or until the bars are set.

Cut into bars and store in a cool, dark place or in the fridge for up to 2 weeks.