Hot Cherry Breakfast Cobbler

1 1/2 cups (230 g) uncooked rolled oats
1/2 cup (60 h) whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (165 g) brown sugar
1/4 cup (60 g) butter
2 eggs
1 1/2 cups (360 ml) milk
1 cup (150 g) frozen sweet or tart cherries
Preheat oven to 350°F (180°C). Spray a 9-inch x 9-inch (22.5 cm x 22.5 cm) baking pan with cooking spray.
Mix first 5 ingredients together in a mixing bowl. Set aside.
Place sugar, butter, eggs and milk into a mixer and mix for 30 seconds.
Pour wet mixture into dry mixture and mix well. Fold in fruit.
Pour into prepared baking pan.
Bake for 25-30 minutes or until light golden brown. Cool on wire racks.