In a mason jar or container, combine the rolled oats, chia seeds, ground flaxseeds, ground cinnamon, and sea salt. If using fresh cherries, pit and chop them now; if using frozen, you can leave them whole or chop them depending on your preference. I prefer to chop even frozen cherries slightly so they distribute better throughout the oats and release their juice as they thaw.

Pour the unsweetened almond milk into the jar, then add the pure vanilla extract, almond extract, and maple syrup. Stir vigorously until the dry ingredients from Step 1 are fully incorporated and covered by the liquid. Make sure there are no dry pockets of oats at the bottom of the jar, as these won't soften properly overnight.

Top the oat mixture with the prepared cherries from Step 1, pressing them slightly into the surface. Cover the jar with a lid and refrigerate for at least 6 hours, though overnight (8+ hours) is ideal for the best texture and flavor development. I find that letting it sit overnight allows the oats to fully absorb the liquid and the cherry flavor to infuse throughout the entire mixture.

In the morning, stir the overnight oats thoroughly to recombine all layers. If the mixture is too thick for your preference, add a splash more almond milk or a drizzle of maple syrup and stir again. Serve cold or warm in the microwave for 1-2 minutes, then enjoy as-is or with additional toppings.