Follow these step-by-step instructions to bake your own batch of delicious Cherry Almond Breakfast Bars. This recipe is easy to follow and perfect for bakers of all skill levels.

1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, line the pan with parchment paper, leaving an overhang on the sides, to easily lift the bars out after baking. This makes cleanup a breeze!
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, all-purpose flour (and almond flour if using), baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed throughout the dry ingredients, which is crucial for even rising and texture.
3. Melt Butter and Combine Wet Ingredients: In a separate large bowl, melt the unsalted butter. You can do this in the microwave in short intervals or in a saucepan over low heat. Once melted, whisk in the packed light brown sugar and granulated sugar until well combined and mostly smooth.
4. Incorporate Eggs and Extracts: Whisk the eggs one at a time into the melted butter and sugar mixture, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract and almond extract. The wet mixture should be well combined and slightly thickened.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough bars. Mix until just incorporated, and a few streaks of flour are okay at this stage.
6. Fold in Cherries and Almonds: Gently fold in the chopped dried cherries and sliced almonds into the batter using a spatula. Distribute them evenly throughout the batter. Folding ensures that the cherries and almonds are incorporated without overmixing the batter.
7. Pour Batter into Prepared Pan: Pour the batter into the prepared 9×13 inch baking pan and spread it evenly with a spatula or the back of a spoon. Ensure the batter is spread to all corners of the pan for even baking.
8. Bake Until Golden Brown: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the edges are golden brown. Start checking for doneness around 25 minutes, as oven temperatures can vary. The bars should be set in the center and spring back lightly when touched.
9. Cool Completely: Remove the pan from the oven and let the breakfast bars cool completely in the pan on a wire rack before cutting into squares. Cooling completely is important for the bars to set properly and to make them easier to cut neatly. If you used parchment paper, lift the bars out of the pan using the overhang once cooled.
10. Cut and Serve: Once completely cooled, cut the breakfast bars into squares or rectangles. The size is up to you! They are now ready to serve and enjoy. Store any leftover bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.