Instructions

• Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
• In a large bowl, use a fork to mix together the oat flour, oats, brown sugar, cinnamon, and salt.
• Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and dough begins to clump together. Place 1 ½ cups of the mixture into the prepared pan and place the remaining mixture into the fridge.
• Use your hands to evenly press the dough to the bottom of the pan.
• Place a medium pot over medium heat. Add in tart cherries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the cherries just a bit.
• Bring to a boil, then reduce heat and cook for 5 more minutes until mixture is thickened up and nicely coats the back of a spoon without being too drippy. If it’s too drippy stir in 1-2 teaspoons more cornstarch or arrowroot.
• Pour mixture over the crust and use a spoon to evenly spread.
• Take the remaining topping out of the fridge. Sprinkle the topping over the tart cherry filling.
• Bake for 30 minutes or until filling is bubbly and topping is golden.
• Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Use a sharp knife to cut into 16 bars before serving.