Preheat oven to 350 and line your cookie sheet or jelly roll pan with parchment paper.
Stir oats, flour, cinnamon, and baking soda in a medium bowl.
In a large bowl, beat egg and whisk in the oil, sugar, milk, and almond extract.
Add the dry ingredients to the wet ingredients and stir just until moistened, adding cherries (or cranberries) and almonds toward the end of mixing.
Press your ingredients into your cookie sheet in a uniform manner. Mine did not fully cover the bottom of the pan; it covered about 4/5 of it.)
Bake until golden around the edges and set in the middle. It took about 25 minutes for mine.
Cool completely and store in an airtight container for up to 1 week or freeze for up to 1 month.