Preheat the oven to 350° and line a 9x9” pan with parchment paper or lightly grease. If you use an individual bar pan lightly grease it if it’s not non-stick.
Put the cherries and walnuts into the food processor and pulse until they’re coarsely chopped, then put them in a large bowl and set aside.
Put one cup of rolled oats in a food processor and grind into flour.
Add the flax egg, dates, salt, vanilla, and sun butter and process until the ingredients turn into a ball.
Transfer the batter into the large bowl with the cherries and walnuts and add the whole oats and the water and stir until the oats are evenly combined in the mixture.
Spread evenly in the pan and bake for approximately 20 minutes or until they’re firm to the touch and golden brown. Let cool and slice into individual pieces. If you use an individual bar pan let cool for five minutes and then transfer to a rack to cool.
Store in an airtight container for up to a week or freeze for up to 60 days.