Preheat oven to 350F. Line a cupcake/muffin pan with parchment liners.In a food processor, grind oats into a powdery flour (about 2 minutes).Add almond meal and salt, and pulse to combine.While the blade is running, add maple syrup an coconut oil.Blend until it comes together and is thoroughly combined.Remove from food processor and form into a large ball.Pinch off about 2 tbsp of dough for each mini crust.Roll into small balls, about the size of golf balls, an flatten into discs.Fit to the bottom of each of your cupcake liners, pressing in.Bake crusts 15 minutes, until firm.Cool tin completely before filling with custard (I suggest refrigerating for at least 30 min).For the kefir custard: Add kefir, chèvre, maple syrup, honey, eggs, and vanilla bean seeds to the bowl of a food processor.Blend until thoroughly combined.Fill each cupcake liner almost to the top (leave at list 1 cm for the custards to rise). I suggest pouring your filling into a cup with a lip made for pouring first. I used a 2 cup measure.Bake 25-30 minutes, until the custard is set and just barely jiggles in the center.Cool completely, overnight if possible.Top with Sour Cherry Jam and garnish with a fresh cherry.