Preheat oven to 375° F.
Toast almonds in a large flat pan over low heat, stirring every 30 seconds to 1 minute until they start to smell toasty (about 5 mins once pan is hot). You can also toast by placing in microwave for about 45 seconds or baking in preheated oven for 5-6 mins.
Spray a 8” x 8” baking dish (or equivalent) with cooking spray or use a paper towel to rub with oil to prevent sticking.
Evenly layer half of the cherries in baking dish. Sprinkle half of the almonds on top of the fruit.
Rinse quinoa and steel cut oats in a strainer. Put quinoa and oats in the baking dish on top of the cherries and almonds and spread out into an even layer.
Sprinkle remaining half of cherries and almonds on top of the quinoa and oats.
In a mixing bowl, whisk eggs until light and frothy. Add almond milk, maple syrup, almond extract, cinnamon, cardamom, and salt. Whisk to mix thoroughly.
Slowly pour mixture over layered fruit and grains in the baking dish.
Place pan in oven and bake for about 50 – 60 minutes. Let cool for 15 minutes before cutting and serving. Cut into 9 squares and serve with either sweetened yogurt or whipped cream.