Heat oven to 325 Fahrenheit. Spray a small baking pan with cooking spray. In a small mixing bowl, combine oats, almonds, cinnamon and cocoa, stir well. Stir in olive oil and one teaspoon of agave syrup. Transfer to baking pan and spread out. Cook for ten minutes total, stirring once after five minutes. Remove from oven and allow to cool.

Add cherries, peaches and mixed berries to a large pot. Pour pomegranate juice and two teaspoons agave syrup over fruit and mix well. Cook over medium heat for 15 minutes, until sauce is thickened, stirring occasionally.

When compote is ready, scoop a half cup into each serving dish and top with two tablespoons of oat topping. Serve while compote is warm. Compote can be made in advance and reheated before serving.