Prep your pan. Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.

Warm the wet ingredients. In a small saucepan over low heat, combine nut butter, honey or maple syrup, and coconut oil. Stir until smooth and just warm, then remove from heat. Stir in vanilla and a pinch of fine sea salt.

Mix the dry base. In a large bowl, combine rolled oats, chopped nuts, cinnamon (if using), and chia or flax (if using). Toss to distribute evenly.

Combine and coat. Pour the warm nut-butter mixture over the oat mixture. Stir with a spatula until everything looks glossy and evenly coated. The mixture should be sticky but not wet.

Add the stars. Fold in chopped dried cherries and dark chocolate. If your mixture is very warm, let it cool a minute before adding chocolate so it doesn’t fully melt.

Pack it tight. Transfer to the prepared pan. Press the mixture firmly and evenly into all corners—use the back of a measuring cup, a sheet of parchment, or damp hands. Firm packing is key to bars that don’t crumble.

Chill to set. Refrigerate for 1–2 hours, or freeze for 25–30 minutes, until the slab is firm to the touch.

Cut cleanly. Lift out using the parchment overhang. Use a sharp knife to cut into 12 bars or 16 smaller squares. For neat edges, wipe the knife between cuts.

Finish (optional). Sprinkle a pinch of flaky sea salt on top to sharpen the chocolate and cherry notes.