For the granola: Place a large nonstick saute pan over medium heat. Spread the oats into an even layer. Sprinkle with the salt. Toast the oats, undisturbed, in 30-second intervals, shaking the pan to redistribute the oats after each interval, until golden brown, about 3 minutes. Stir in the peanuts and cherries. Drizzle in the honey. Cook until the honey melts and the mixture gets sticky, 1 to 2 minutes more. Spread onto a piece of parchment paper to cool.
For the fruit sauce: Place the raspberries, lime juice and honey in a mixing bowl. Use a fork to smash into a thick sauce.
For the yogurt bar: Serve the granola and fruit sauce alongside the yogurt, honey, pepitas and mango.