Preheat the oven to 375 degrees.
Spread the almonds on a baking sheet and toast until golden. This only takes 2-3 minutes, so don’t wander too far and check often!
In a large mixing bowl, combine the cherries, oatmeal, almonds, cardamom, and baking powder.
In a separate bowl, whisk together the almond milk, melted coconut oil, and almond extract.
Pour the almond milk mixture over the dry ingredients and stir until combined.
Pour the oatmeal mixture into an 8×8 baking dish that you’ve prepared with non-stick spray.
Bake for 20 minutes. Store in the fridge in a sealed container for up to 4-6 days.