Preheat your oven to 375°F. While it heats, whisk together the rolled oats, ground flaxseed, baking powder, cinnamon, nutmeg, and salt in a large bowl. This dry mixture is your flavor and texture foundation, so whisking ensures the baking powder and spices are evenly distributed throughout. Lightly coat an 8x8 inch or 9x13 inch baking dish with coconut oil spray and set it aside.

Mash the very ripe bananas directly into your prepared baking dish until completely smooth—no lumps should remain, as these add texture in an undesirable way. The bananas act as a binder and provide natural sweetness and structure. Pour in the unsweetened almond milk, vanilla extract, and almond extract, then stir until well combined.

Add the dry ingredient mixture from Step 1 to the wet ingredients in the baking dish, stirring until just combined—don't overmix, as this can develop gluten and make the oatmeal dense. Fold in 1 cup of the halved cherries gently. I like to reserve the remaining 1/2 cup of cherries to scatter on top; this keeps them plump and fresh while the rest of the oatmeal bakes. Scatter those reserved cherries evenly over the surface and press them down slightly so they stay in place.

Transfer the dish to your preheated 375°F oven and bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The baking time can vary depending on your oven and the depth of your dish, so start checking around 45 minutes. The oatmeal will continue to set as it cools, so don't overbake or it will become too firm.

Remove the baking dish from the oven and let it cool for 5-10 minutes—this allows the oatmeal to firm up slightly, making it easier to portion. I find that serving it warm with a drizzle of pure maple syrup and a spoonful of nut butter creates the perfect balance of sweetness and richness. Divide into portions and top each serving with maple syrup and nut butter as desired.