For the granola, preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper

In a medium bowl, combine the oats and peanuts.

In a small microwave-safe bowl, combine the peanut butter and honey. Microwave on high until melted, about 30 seconds. Stir in the cinnamon and salt. Stir the mixture into the oats and peanuts. Spread the oats onto the prepared baking sheet.

Bake, stirring every few minutes to prevent burning, until golden, about 10 minutes. Transfer the baking sheet to a wire rack and let the granola cool, stirring occasionally. When cool, transfer the granola to an airtight container and store at room temperature for up to 3 weeks.

For the parfaits, in each of 4 small Mason jars or small bowls, layer 1/2 cup of the yogurt, an eighth of the sliced bananas, 2 tablespoons granola, then another 1/2 cup of the yogurt, another eighth of the sliced bananas, and another 2 tablespoons of granola. Serve immediately or cover and refrigerate for up to 3 days.