In small skillet, toast almonds over medium heat 4 to 5 minutes or until lightly browned, stirring frequently.
Spray cookie sheet with nonstick cooking spray. In bowl of food processor with knife blade attached, process ¼ cup oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.
In large bowl, combine dried fruits, sunflower seeds, coconut, cinnamon, and remaining 1 ½ cups oats. Add peanut butter, honey, and extract, and stir until well combined and mixture begins to stick together.
Using gloves or moist hands, form mixture into 1 inch balls, then coat lightly with almond oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.