Start by heating a non-stick pan over low-medium heat. Add the oats, pumpkin seeds, sunflower seeds, and raw pistachios to the pan, stirring frequently for about 5 minutes until fragrant and slightly golden.

Once your toasted mixture has cooled a bit, transfer it to a large mixing bowl. In the same bowl, add the dried cherries, smooth peanut butter, maple syrup, and melted coconut oil. Stir everything together firmly until well mixed.

Prepare a loaf tin (22cm x 12cm) by lining it with parchment paper. Pour the mixture into the prepared tin and press it down firmly and evenly to enhance texture.

Place the filled loaf tin in the refrigerator and allow it to chill for at least 2 hours, or in the freezer for about 30 minutes for quicker set.

Once firm, remove flapjacks from the tin using parchment edges, and slice them into squares or bars.