Preheat oven to 350°F. Line an 8x8 inch baking dish with parchment paper. Make sure there is a bit of overhang so that the bars are easy to remove!
In a large pot or dutch oven, add the almond butter, coconut oil and maple syrup and combine over medium heat. Stir frequently until all ingredients are mixed together. Remove from heat and let cool for 5 minutes.
Whisk in the cinnamon, salt, vanilla and egg white.
Stir in flaked coconut, sliced almonds, chopped pecans, sunflower seeds and dried cherries until well combined.
Transfer mixture to the prepared baking dish. Press the mixture down firmly with your hands or the back of a spoon until tight and compressed.
Bake for 15-20 minutes, or until the edges are slightly browned.
Remove pan from oven and allow to cool completely. You can also place in the refrigerator or freezer to speed up the process. Once cooled, use the parchment paper overhang to remove the bars. Place on a cutting board and cut into 8 rectangles.
Store granola bars in an airtight container or bag for 3 days at room temperature, or store for up to 3 months in the freezer.