Preheat oven to 350° F. and line a baking sheet with parchment paper.

In a large bowl whisk together the melted coconut oil, maple syrup and vanilla extract. Add in the oats, cinnamon and salt and stir everything together until coated. Pour the oats out onto the baking sheet and spread them into a single layer.

Bake for 10 minutes then remove from the oven, toss and add in the almonds. Bake for another 5 minutes then remove and add in the coconut. Bake for a final 4-5 minutes or until everything is golden brown, watch carefully to prevent it from burning. Cool completely before storing in an airtight container.

Preheat oven to 425° F. Spray a pie plate or baking dish with cooking spray. Add in the cherries, maple syrup and salt and toss together until coated.

Roast the cherries for about 10 minutes then remove from the oven and add in the water and toss together. Bake for another 5 minutes or until the cherries have softened and released their juices.

Remove from the oven and stir in the almond extract or amaretto. Cool before storing in an airtight container in the refrigerator.

In a medium sized bowl stir together the Greek yogurt and maple syrup. Divide the yogurt into bowls and top with some of the cherries and their juices, a sprinkling of granola and chopped dark chocolate.