Recycla-breakfast Vol. II: Holiday yoghurt parfait with apple-maple cômpote

We're getting into our exam period here at Brown, and when you're in the midst of term papers and cramming, it's important to keep your tank adequately fuelled with study sustenance. The best way to start your day is with a satisfying and nutritious breakfast. What's better than a granola parfait? It's super-quick to prepare; the ingredients are cheap, and it's fruity, nutty and protein-packed. Rejoice!

It's also important to do your best to eat green, before the planet combusts. I have re-recycled my peanut butter jar, and used local leftover apples that were about to go bad for my compôte, which is inspired by Hannah's apple-strawberry compôte recipe, available on her raging-locavore food blog. I've adapted this recipe, in favour of maple syrup over strawberry jam, and I've added nutmeg, because 'tis the season to use nutmeg. I would also recommend a little dash of orange peel, or even a splash of orange juice (in lieu of water) - I find orange to work wonderfully with nutmeg, especially in festive cooking!

Who knew that peanut butter jars are actually a rather nifty little tupperware? I certainly didn't, but I've started to use them for things such as nuts, dried fruits, granola, and other single-serving snacks - and you better too! Fuck disposable granola cups; the jar is the future. 

Le parfait, featuring my left thumb

For the compôte, makes about 12 oz:
Ingredients
2 large apples, of any variety your heart desires, NOT peeled, but cored and chopped into oblivion
1 tbsp maple syrup (honey is also a handy substitute, as is agave nectar)
1 teaspoon nutmeg
3 oz of water (or orange juice)

Method:
Add all ingredients into a saucepan and heat on a medium heat.
Stir occasionally, and remove from heat after about 15-20 minutes. If the apples aren't extremely mushy and the compôte seems overly lumpy, or perhaps too chunky, keep them on the heat for an additional couple of minutes. Remove from the heat and allow to cool, before adding to a jar or tupperware for storage. Store in the fridge, and consume within a few days.

For the parfait, makes one 16oz serving (enough to fit a peanut butter jar!!)
Ingredients:
4 oz apple-maple compôte
6-8 oz plain natural yoghurt
2 oz sliced almonds, or other desired nut variety
2-4 oz granola (I ran out of granola and used a smashed-up Nature Valley bar; if you don't have granola, get a hammer. You could also use oats, as long as you mix them with the yoghurt and leave overnight, unless you don't mind chewy oats!)

Method:
In a jar, or suitable tupperware, layer ingredients in preferred order. The order I used was, from bottom to top, granola, yoghurt, compôte, almonds!
If you're using granola and leaving it overnight, note that the granola will get soggy.
Serve to a fizzled-out college nerd, much like myself.