Summer wouldn’t be the same without piles of ripe, juicy peaches, plums, or apricots in different corners of the kitchen and dining room. Oftentimes we’ll add our favorite homemade granola and some yogurt to our stone fruit collection and dive into a hearty bowl of this breakfast parfait. This style of breakfast is also great for feeding a large group. With the three elements on the table, everyone can choose how to make their own parfait.

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For the Orange–Vanilla Granola

  • 1 cup (120g) dried cranberries
  • 4 cups (360g) old-fashioned rolled oats
  • 1 cup (110g) raw chopped pecans
  • 1 cup (140g) raw chopped cashews
  • ½ cup (70g) raw sunflower seeds
  • ¼ cup (½ stick / 57g) unsalted butter, melted
  • 1 tablespoon vanilla extract
  • Finely grated zest of 2 large oranges
  • ½ cup (120ml) fresh orange juice
  • 1 teaspoon kosher or sea salt
  • ½ cup (110g) brown sugar
  • ½ cup (120ml) honey
  • Stone fruits, stones removed, cut into chunks
  • Plain or vanilla yogurt



  1. Preheat the oven to 300°F (150°C).
  2. Soak the cranberries in hot water for 15 minutes. Drain the water, then combine all the granola ingredients in a large bowl and mix well. Spread the mixture evenly on a sheet pan.
  3. Bake for about 1 hour, stirring every 15 minutes. Remove from the oven when the oats are golden. Set aside to cool.
  4. Layer the granola, fruit, and yogurt together in bowls and serve.