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1
Pre-heat the oven to 350.
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2
Spread the oats and almonds on a baking sheet and toast in the oven for about 10 minutes, stirring them occasionally to make sure nothing burns.
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3
When they're nice and nutty-smelling and light brown, remove from the oven and let them cool until they're cool enough to be touched.
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4
Leave the oven on, you'll be using it again soon!
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5
Add oats and almonds to a large mixing bowl along with the cherries and flax seed.
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6
Drizzle the honey over the dry mixture and stir until just combined.
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7
Warm the almond butter in the microwave or in a double boiler until it is melty.
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8
Pour the almond butter into the oat mixture, add the almond extract, and stir to combine everything.
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9
The mixture should be moist and crumbly, but not soggy or dry.
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10
If you find it too wet, add some oats or flax seed.
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11
If it's too dry, add honey or almond butter a teaspoon at a time.
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12
Once you've got the texture right, butter a 9x13 pan and press the mixture into it.
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13
I coat my hands with some oil so that I can really pack the oats down without anything sticking to my hands.
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14
Bake for approximately 20 minutes.
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15
The bars are done when the top is a light golden-brown and the edges are slightly darker.
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16
Allow to cool to room temperature, then cut into squares or bars.
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17
Enjoy!
