Line an 8X8 pan with parchment paper and set it aside. I recommend cutting the parchment paper just over twice as long as the pan so you can fold it over later to help you press the bars into the pan and also easier to use to pull them out with too.

In a large bowl, add the oats, rice cereal, cherries, chocolate chips, and almonds. Stir to combine. Set aside.

In a medium saucepan, add the coconut oil and heat over medium-low until melted.

Add the cocoa powder and stir into the oil, then stir in the brown rice syrup and almond butter. Keep stirring until thoroughly combined. It will be a thick mixture, but if it’s too thick and dry to stir, add 1 tablespoon of milk or water to help it come together. Turn off the heat and stir in the almond extract.

Once the wet ingredients are well-combined, carefully pour this mixture over the dry ingredients in the large bowl and use a large spatula or wooden spoon to mix the wet ingredients into the dry ingredients.

It may take a few minutes and a little effort to get this mixture to come together- use clean hands to finish incorporating all the ingredients if necessary.

Dump the granola bar mixture into the prepared baking pan and use a spatula or spoon to start pressing the mixture evenly into the corners of the pan. 

Fold the excess parchment paper onto the top of the mixture and use your hands to firmly press down and compress the granola bars.

Transfer the pan to the refrigerator for 3-4 hours or the freezer for 1 hour to set.

Cut the bars into 8 bars or 16 squares according to your preference. The larger bars are going to make a hearty snack.

For the optional toppings, melt the chocolate chips with a teaspoon of coconut oil and drizzle over the top of the bars after they’ve cooled. Sprinkle the sliced almonds over the top as well and flaky salt to taste.

Keep refrigerated for up to a week or frozen for 6 weeks. They’ll also be fine at room temperature for a day or two as long as your home isn’t too warm.