Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil and spray lightly with cooking oil.
Step 2: Mix together all granola ingredients — both types of oats, almonds, seeds, pistachios, and maple syrup — in a large bowl until everything is well coated.
Step 3: Spread the mixture onto the prepared baking sheet in an even layer. Sprinkle the coarse salt over the top.
Step 4: Bake for 25–30 minutes, or until the granola is golden and crispy. Keep an eye on it from the 20-minute mark — granola goes from golden to burnt faster than you'd expect. Remove from the oven and let it cool completely on the tray. It crisps up further as it cools.
The Fruit Mix
Step 5: Combine the fresh blueberries, chopped peaches, dried blueberries, lemon juice, and agave nectar in a bowl. Stir gently — you want everything coated but you don't want to mash the fruit. Set aside.
Assembling the Parfaits
Step 6: Into each glass or parfait glass, add a layer of the fruit mixture at the bottom.
Step 7: Sprinkle a generous layer of granola over the fruit.
Step 8: Spoon vanilla plant-based yoghurt over the granola.
Step 9: Repeat the layers — fruit, granola, yoghurt — one more time.
Step 10: Garnish the top with a fresh peach wedge, a few extra blueberries, a sprinkle of granola, and a mint leaf. Serve immediately, or refrigerate for up to 10 minutes before serving.
