I have become something of an expert on yogurt parfaits this summer. My first attempt, pictured above, came back on the Fourth of July, in my attempt to put together a festive mid-week breakfast for Rudi and me.

It all started with a breakfast we had in Salt Lake at a bakery near Rudi’s mom’s house one morning back in June. I commented to Rudi that the granola was possibly the best I’ve ever had and that I ought to buy some to bring home. I forgot, of course, in the flurry that surrounded my MIL’s return from the hospital, recuperation, and my return to D.C., but Rudi didn’t. He arrived home ten days after I did with a pound of the tasty breakfast treat for me.

I didn’t want to waste the granola on the random grazing I tend to do with store-bought boxes of cereal, so instead I decided to combine it with some yogurt and seasonal fruit from our local farmers’ market.

Combining granola with the white yogurt, red cherries, and blueberries made for a tasty way to start the Independence Day holiday.

But I didn’t stop there.

In future iterations, I added raspberries and blackberries. I cut up nectarines, peaches and apricots. When I ran out of the Avenues Bakery’s granola, I bought granola from the farmers’ market. I drizzled honey over the concoction. I threw in macadamia nuts, almonds, and coconut.

In short, I improvised, based on what was seasonal, fresh, and local.

Each concoction was slightly different, but lovely in its own way.

Some Saturdays, I eat this for breakfast with a strong cup of tea. On hot nights, we have it for dessert. This past weekend, I made it my lunch. It’s quick and it’s versatile and eminently customizable.

I can’t wait to try adding stewed apples and walnuts or something else similarly autumnal as the days get cooler. It’s such a fun (and mostly healthy) culinary treat.