Flavoured like a bakewell tart, the combo of cherry and almond is classic. If you can't get cherries, try using frozen raspberries instead. I love the flavour of almond so I add in almond extract but you can leave this out if you don't like it.
Heat the cherries, sugar and water in a small pot over a medium heat. Once the mixture starts to bubble, turn the heat down to low and let simmer and soften for 10 minutes. Take off the heat and mash slightly with the back of a fork.
Toast the flaked almonds in a small skillet over a medium heat, stirring constantly, until lightly browned. Pour into a bowl and set aside.
In a medium bowl, mix the oats, milk, almond extract, almond butter and half of the cooked cherries together. The almond butter may not fully mix in but that's fine.
Divide between two bowls or mason jars, top with the remaining cooked cherries and store in the fridge overnight.
In the morning, top with the toasted, flaked almonds and serve.