Preheat oven to 350°F. Line an 8 inch metal baking pan with nonstick foil.
Spread oats onto a baking sheet. Bake at 350°F until toasted, about 12 minutes. Place in a medium bowl and let cool.
If your almond butter is already room temperature and your coconut oil is melted you can skip the microwave and just stir everything together, otherwise warm the almond butter, maple syrup, and coconut oil in the microwave. Mix with the vanilla, salt and egg white, then stir in the toasted oats, almonds and cherries.
Press mixture firmly in the pan with a spatula or heavy duty scraper.
Bake at 350°F for 20 to 22 minutes, then let cool in pan on a wire rack 15 minutes. Remove from pan by lifting foil, then let cool completely and cut into bars.