Preheat the oven to 300 degrees. Heat the pumpkin seeds in a hot skillet for 5 minutes. In a large bowl combine the almonds, sunflower seeds, pumpkin seeds, honey, sugar, molasses, oats, cherries, almond butter, maple syrup, bananas, and a pinch of salt, and stir until well mixed. Set-up a 9x13inch baking dish with the oil, and pour in the nut mixture. Press the nut mixture all the way out to the edges, making sure it’s in an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise into quarters, then lengthwise into thirds. Store the breakfast bars in a zip-top bag in the refrigerator for up to a week.