Prepare the Dry Base: In a medium mixing bowl, combine the rolled oats, chia seeds, and ground cinnamon. Stir briefly to distribute the ingredients evenly.
Create the Peanut Infusion: In a separate large measuring cup or bowl, pour in the unsweetened almond milk. Add the ¼ cup of unsalted peanut butter, agave nectar, and vanilla extract. Use a whisk or an immersion blender to combine vigorously until the mixture is smooth and emulsified, with no large clumps of peanut butter remaining.
Hydrate the Oats: Pour the peanut-infused milk over the dry oat mixture. Stir thoroughly with a spatula, ensuring all the oats are saturated. Let the mixture stand at room temperature for 10-15 minutes to allow the chia seeds and oats to begin absorbing the liquid and thicken.
Assemble the First Layer: Divide half of the thickened oat mixture evenly among the four jars, creating a solid base in each. Use the back of a spoon to level the surface.
Add the Berry Center: Spoon 2 tablespoons of the raspberry chia compote into the center of each jar, directly on top of the oat base.
Complete the Parfaits: Carefully top the berry layer with the remaining oat mixture, dividing it equally among the jars. Smooth the top layer.
Garnish and Chill: Add a small dollop of extra peanut butter and a spoonful of compote to the top of each parfait for garnish, if desired. Secure the lids and transfer the jars to the refrigerator to chill for at least 4 hours, or ideally, until the next morning. The oats will continue to soften and thicken into a creamy, spoonable texture.