Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts ready to go.

1/4 cup plus 2 tablespoons honey

3 tablespoons water

Pinch of coarse salt

1 pound fresh apricots (5 to 6), pitted and cut into eighths

2 containers (17 ounces each) fat-free plain Greek yogurt

Toasted sliced almonds, for serving (optional)

In a small saucepan, bring 1/4 cup honey, water, and salt to a simmer over medium; stir until honey dissolves, 1 minute. Add apricots. Raise heat to medium-high and simmer, stirring often, until fruit is soft and liquid is syrupy, 10 to 12 minutes (adjust heat, if necessary, to keep at a constant simmer). Divide compote among 7 small glass jars or airtight containers. Refrigerate, uncovered, until cool, 10 minutes. Stir 1 tablespoon honey into each of the containers of yogurt; divide yogurt among jars. Serve with toasted sliced almonds if desired.