Start by cutting an apple into half-inch slices. Add this to a small saucepan and place it on low heat. To this, add a three-fourth teaspoon of cinnamon, one tablespoon of maple syrup and a pinch of salt. Mix well and cook for three to four minutes till the mixture is soft and syrupy. Stir constantly to make sure the apples don't stick to the bottom of the saucepan.

Once the apples are tender and syrupy, set this aside and let it cool.

In a separate bowl, add half a cup of homemade granola or gluten-free oats, half a cup of almond milk or any dairy-free milk of your choice, a one-fourth cup of coconut yogurt, one tablespoon of chia seeds, half a teaspoon of vanilla essence and one teaspoon of maple syrup. Mix well until everything is well combined.

Add two teaspoons of the apple-cinnamon compote as the bottom layer in a small mason jar or an overnight oats jar (I used a 350ml Kilner breakfast jar). This layer adds texture and is packed with the delicious apple pie flavour.

Add about ten tablespoons of the oats mixture on top of the apple-cinnamon compote layer. This oats layer is rich and creamy, packed with a lot of health benefits.

Drizzle a tablespoon of peanut butter and give it a gentle stir with a spoon.

Top with the remaining apple-cinnamon compote. Close the jar with an airtight lid and place it in the fridge overnight, or at least 6 hours.

Preheat the oven to 200 C. Roast 2 tablespoons of pecans for 5 minutes. Set aside and let them cool.