Preheat oven to 350 degrees F. Mix together oats, walnuts, 1 teaspoon sugar, and ½ teaspoon cinnamon in small bowl. Cut in 2 teaspoons of butter until mixture is slightly clumpy. Spread on small baking sheet lined with aluminum foil. Bake at 350 degrees F for about 10-15 minutes or until browned and crispy. Set aside to cool.
Meanwhile, place chopped peaches in a baking dish. Sprinkle 1 teaspoon sugar and ½ teaspoon of cinnamon on top. Top with butter. Bake at 350 degrees F for about 10-15 minutes or until peaches are soft and butter has melted. Stir to combine, then set aside to cool.
In small mixing bowl, combine cottage cheese, vanilla extract, 1 teaspoon sugar, and ½ teaspoon cinnamon.
Layer cheese filling, peaches, and crisp oat mixture in small glasses or mason jars.
SNAPPY TIPS: These can be made ahead of time, and stored in the refrigerator for a few days. Although I suggest storing the crisp oat mixture in a small sealable bag (not in the fridge) and add before serving so that it stays crispy and doesn't get soggy in the fridge.SNAPPY SUBSTITUTIONS: Instead of steel cut oats and walnuts, you can substitute your favorite type of oats and nuts. Instead of peaches, you could substitute apples or other fruit. Adjust baking time as needed.