Divide the rolled oats, milk, chopped cherries, and chia seeds between two pint sized jars. Add sweetener and almond extract (optional). Stir to combine. Stir again after 2 minutes to prevent the chia seeds from clumping together.
Cover and refrigerate for at least 4 hours or overnight.
To make the whipped coconut cream, use a hand mixer to whip the contents of a can of coconut cream for 2-3 minutes, until light and fluffy like whipped cream. Add a dash of maple or agave syrup and almond extract for a sweeter flavor. Note that this method will only work with coconut cream*.
Top the chia cherry overnight oats with coconut cream and additional cherries. If needed, add additional milk to thin out the mixture. Enjoy!
Coconut cream: This method will only work with coconut cream, not full fat coconut milk. If you are unable to find cans of coconut cream, follow this recipeto make whipped coconut cream from full fat coconut milk.
Keep leftovers refrigerated for 3-4 days. They will soften as they sit.