Preheat oven to 350F and line baking sheets with parchment paper. Pulse the oats in a food processor until roughly ground. Add the flour, yeast, flaxseeds, baking powder, cinnamon, and salt. Pulse until combined.

Whisk the banana, egg, oil, and vanilla until smooth. Add the sugars. Fold in the flour mixture until just incorporated. Add the carrots and cherries and fold in.

Measure out 1/4 cup portions of dough for 12 scoops on each baking sheet. Bake 15-16 minutes, until they brown on top. May be stored at room temperature in a sealed container for 5 days.