DirectionsHeat oven to 350ºF. Spray 8 (6 oz.) custard cups or ramekins with nonstick cooking spray; arrange on rimmed baking sheet. In large bowl, combine oats, brown sugar and salt; mix well. In medium bowl, whisk together milk, eggs, butter, vanilla and almond extract. Add to dry ingredients; mix until well blended. Spoon into cups. Stir cherries into each cup, dividing evenly; sprinkle evenly with almonds. Bake until knife inserted near center comes out clean, about 23 to 26 minutes for Quick Oats, 25 to 30 minutes for Old Fashioned. (Centers will not be completely set.) Cool 10 minutes. Top with yogurt.
To toast almonds, bake on baking sheet in preheated 350ºF oven until fragrant, 5 to 7 minutes. Or, spread on microwave-safe plate and microwave on HIGH (100% power) 1 to 1-1/2 minutes.