Preheat oven to 350F and line an 8x8 with parchment paper or nonstick spray.

In a large bowl, mix together oats, flour, salt and cinnamon.

In a large bowl, whisk together egg, maple syrup, coconut oil, and vanilla.

Add the dry ingredients to the wet and stir until dough forms.

Save 3/4 cup of the dough off to the side and press the remaining dough into the bottom of 8x8 pan. Set aside.

In a saucepan, heat cherries, lemon juice, and maple syrup. Once cherries start to release liquid press them down with a potato masher or fork to break them up.

Add in arrowroot powder and whisk. The arrowroot will help to thicken the cherries.

Let simmer over medium heat for 5-7 minutes, stirring often. The mixture should thicken up after simmering on the heat for a little.

Pour cherry mixture over crust dough. Sprinkle the remaining 3/4 cup dough on top.

Bake for 35-40 minutes or until top is golden brown.