• In a large bowl, whisk together three packets of crème fraîche, half the cinnamon, 1/4 cup white sugar, and a pinch of salt (six packets of crème fraîche and 1/2 cup white sugar for 12 servings). (TIP: Add more sugar for sweeter oatmeal.) Whisk in 3 cups water (6 cups for 12) until no lumps remain. Stir in oats and cover with plastic wrap. Refrigerate overnight until oats are tender. TIP: Divide oats between 6 jars (12 jars for 12) for an easy grab-and-go breakfast!

• Wash and dry produce. Peel, core, and dice apple into 1/2-inch pieces.

• Melt 1 TBSP butter (2 TBSP for 12 servings) in a small pot over medium-high heat. Add almonds, coconut, 2 TBSP white sugar (4 TBSP for 12), and a pinch of salt; toast until golden, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pot.

• Melt 1 TBSP butter in same pot over medium heat. Add apple and remaining cinnamon; cook, stirring, until fragrant, 1 minute.

• Add brown sugar, 1/2 cup water, 1 TBSP white sugar, and a pinch of salt (3/4 cup water and 2 TBSP white sugar for 12 servings); stir to combine. Cook, covered, until apple is tender, 5-7 minutes.

• Uncover pot and increase heat to medium-high. Cook, stirring occasionally, until liquid is thickened and syrupy, 3-5 minutes more. Transfer to a second small bowl.

• While apple cooks, in a third small bowl, mix peach jam and remaining crème fraîche until smooth.

• Tightly cover apple compote and peach cream with plastic wrap and refrigerate until ready to serve. Store coconut almond crunch in an airtight container.

• When ready to eat, divide overnight oats between bowls. Top with apricots, apple compote, coconut crunch, and peach cream as desired. TIP: Microwave compote for 30 seconds if you like!