In a large bowl, stir together oats, flax seed, cinnamon and ginger. Stir in cranberries.
In a small bowl, stir together almond butter, water, honey and almond extract.
Add to oat mixture and stir to combine.
Let stand for 5 minutes or until mixture holds together.
Line an 8 x 4 inch loaf pan with foil, leaving some foil hanging over the sides.
Spray with non stick spray and press mixture evenly into the pan.
Top with sliced almonds, pressing lightly.
Cover with overhanging foil and refrigerate until firm and set, about 2 hours.
To serve, remove oat mixture from the pan. Cut in half lengthwise and then crosswise into 12 bars.
Store covered, at room temperature up to two days or refrigerated, covered, up to one week.