2 cups old-fashioned or quick-cooking oats, uncooked
2 teaspoons baking soda
1 can (21 ounces) tart cherry filling and topping
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Put butter, cherry juice concentrate and brown sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Combine flour, oats and baking soda, don't forget the cherry juice. Add flour mixture to sugar mixture; beat on low speed until crumbly. Spread two-thirds of the oats mixture into the bottom of an un-greased 13x9x2-inch baking pan. Press down to make a firm layer. Put cherry filling in an electric blender or food processor container; purée until smooth. Pour puréed cherry filling into a medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour tart cherry mixture over oats layer; spread evenly. Top with remaining oats mixture. Bake in a preheated 350-degree oven 30 to 35 minutes, or until golden brown. Let cool before cutting into bars.