Preheat oven to 350. Line an 9 x 9 baking pan with parchment paper.
Stir together oats, flour, sugar, flax, hemp, cherries and nuts and salt.
In a separate bowl whisk together, lemon zest, oils, almond butter and syrup. Whisk until smooth, then add to dry ingredients. Stir and toss until well combined and all the dry ingredients are incorporated. Dump mixture into the prepared pan and press firmly in an even layer. Use the back of a measuring cup to help push firmly and make it even all the way around.
Bake 30-40 minutes. Bars will be firm and brown around the edges. Cook in the pan then refrigerate for at least 30 minutes before cutting into bars.
Using the parchment paper to lift them bars out of the pan. Cut the entire batch in half cross-wse, then cut each half into 8 skinny bars. For a total of 16.
For long term storage, wrap individual bars in foil or plastic wrap and keep in the freezer until ready to go.
Nutritional info is based on 20 bars. These bars are not nut-free, so may not be appropriate for school snacks.