For the Overnight Oats:
Add oats and quinoa to a bowl. Add almond milk, yogurt, cinnamon and maple syrup. Mix until combined. Cover and refrigerate overnight, at least 8 hours.
For the Compote:
Preheat oven to 350*
Combine the rhubarb, vanilla and maple syrup. Mix until the rhubarb is evenly coated. Place on a baking sheet and bake for 15-20 minutes or until the rhubarb is softened. Remove from the oven and cool until room temperature. Mix in cherries and refrigerate. This can be served hot or cold.
To serve, place oats in 4 bowls. Top with compote and optional hemp hearts, coconut and yogurt.