Greek Yogurt Parfait with Homemade Granola & Stone Fruit

Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a medium bowl, combine 1/2 cup rolled oats, 2 tablespoons sliced almonds, 2 tablespoons chopped walnuts, 1 tablespoon shredded coconut, 1 teaspoon chia seeds, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.

In a small saucepan over low heat, warm 1 tablespoon coconut oil until melted. Remove from heat and stir in 2 tablespoons maple syrup and 1/2 teaspoon vanilla extract.

Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.

Spread the granola mixture evenly on the prepared baking sheet and bake for 20-25 minutes, stirring once halfway through, until golden brown. Watch carefully in the last few minutes to prevent burning.

Remove from oven and let cool completely without stirring (this allows clusters to form).

While the granola cools, wash and pit the stone fruit. Dice half of each fruit into small cubes and slice the remaining halves for garnish.

In a small bowl, toss the diced fruit with 1 teaspoon honey and 1/4 teaspoon lemon zest.

In a serving glass or bowl, layer 1/3 cup Greek yogurt, followed by 2 tablespoons of the macerated fruit mixture, and 2 tablespoons of the cooled granola.

Repeat the layers once more, finishing with a final layer of yogurt on top.

Garnish with the remaining sliced fruit, a sprinkle of granola, and torn mint leaves.

Serve immediately, or cover and refrigerate for up to 2 hours before serving.