Line an 8"x4" loaf tin with parchment paper.
In a medium bowl, stir together the oats, ground flaxseed, flaked almonds (for cherry pistachio) or shredded coconut (for blueberry pecan), ground cinnamon (for blueberry pecan) and fine sea salt. Set aside.
In another medium bowl, stir together the cashew butter, maple syrup and vanilla until smooth.
Pour the dry ingredients into the wet ingredients and mix well with a wooden spoon to combine.
Stir in the chopped dried cherries and chopped pistachios (for the cherry pistachio version) or the dried blueberries and chopped pecans (for the blueberry pecan version) until evenly distributed.
Pour the mixture into the prepared pan and use your hands or the bottom of a glass to flatten it out evenly. Place in the fridge for at least an hour to allow the bars to set.