Step 1

In a small bowl, cover the dried sour cherries with warm water and let stand until plumped and softened, about 15 minutes. Drain the cherries and discard the soaking water.

Step 2

Meanwhile, in a medium saucepan, combine the whole milk, almond milk and 1 cup of water and bring to a boil. Stir in the oats, cinnamon, ginger, allspice and the 1/4 teaspoon of salt. Cover and cook over low heat, stirring occasionally, until the oats are al dente and the porridge is creamy, 20 minutes.

Step 3

Stir in the cherries, maple syrup and almonds and season with salt. Serve topped with more maple syrup and almonds.