Preheat oven to 350 ºF.
Mix all dry ingredients together: oats, quinoa flakes, flax seeds, sea salt, cinnamon, almonds, sunflower seeds, hemp seeds, and dried cherries into a medium bowl.
Mix all wet ingredients together: maple syrup, apple sauce, banana and vanilla extract.
Pour wet ingredients into dry, fold in almonds, sunflower seeds, hemp seeds and dried cherries. Using your hands mix well.
Cookies: Use a tablespoon to scoop out a heaping tablespoon of the mixture and roll into a ball. Place on a parchment lined baking sheet and repeat. Use a fork to press flat and bake for 5-6 minutes or until the edges are golden brown.
Balls: Skip the baking step and simply roll into ~ 40 balls!
Bars: Spread mixture into a 9” X 9” parchment paper lined baking pan. Press firmly so that it is flattened and evenly spread. Bake for 25 minutes, or longer for a crunchier version. Let sit until cool and cut into 12 bars. Place in an air-tight container and refrigerate for up to 1 week or freeze for up to 2 months. You can also break them up into granola bites