The last few weeks have been a bit of a whirlwind. Work took me from Boston to Mexico, and in between, I made a quick trip to Rhode Island to watch my son’s track meet and spend quality time with him and his sister.

As much as I love the energy and inspiration that comes from traveling, there’s nothing quite like coming back home to Virginia. Back to my kitchen, my favorite ingredients, and the little rituals that ground me.

One of those rituals? Homemade granola with yogurt and fruit parfaits.

This is a recipe I turn to all year long — for breakfast, for a light lunch, an afternoon snack, or even a not-too-sweet dessert. It’s endlessly adaptable, always beautiful, and feels like just the right amount of thoughtful effort whether I’m making it for myself or setting it out for family or friends.

I love a creamy Greek yogurt (especially with a hint of vanilla and honey), but I also keep a dairy-free option on hand. My current favorite is Cocojune, which I pick up locally at the Old Farm Truck Market here in White Stone.

Fresh fruit is always welcome — whatever is in season or what you have in your fridge or freezer – think fresh or frozen berries, banana, mango – so many options. And the crowning touch? A jar of homemade granola.

Of course, if life is feeling especially full (and isn’t it always?), we carry some of my favorite small-batch granolas in the August Table shoppe — perfect for gifting or keeping in your pantry for mornings just like these. Pictured above is Sweet Deliverance in Strawberry and Salty Peanut Granola.

Cranberry & Toasted Coconut Granola

Fragrant, crunchy, and just sweet enough — this granola is the perfect pairing for yogurt parfaits or snacking straight from the jar. It’s incredibly forgiving, so feel free to swap in your favorite dried fruits, nuts, or seeds.

Ingredients

• 3 cups rolled oats (not quick oats)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3.5 tablespoons coconut oil
• ⅓ cup maple syrup (or honey)
• 1½ teaspoons vanilla extract
• 1 cup dried cranberries
• 1 cup sweetened coconut flakes, toasted

Instructions

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. Toast the coconut flakes in a dry pan over medium heat until lightly golden. Set aside.
3. In a large bowl, combine the oats, cinnamon, and salt.
4. In a small saucepan, heat the coconut oil, maple syrup, and vanilla until smooth and just warmed through.
5. Pour the wet mixture over the oats and stir until everything is evenly coated.
6. Spread the granola onto the prepared baking sheet.
7. Bake for 30-35 minutes, stirring every 10 minutes, until golden brown.
8. Let the granola cool completely — it will crisp as it cools.
9. Stir in the cranberries and toasted coconut. Store in an airtight jar at room temperature.

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Styling The Table

One of my favorite weekend rituals is setting out a simple yogurt parfait bar when friends or family are staying over. It’s relaxed but still feels special.

I love using small ceramic bowls to hold toppings like granola, fresh fruit, toasted coconut, nuts, honey, or jam. Add in a carafe of fresh juice or a big pot of coffee, and let everyone build their own parfait just the way they like it.

To bring a little August Table charm, I’d pair this setup with our Talelayo Napkins in Pacific Green for a fresh pop of color or our Danica Green Rings Stamped Bowls for serving toppings or yogurt. A table runner or simple wooden board keeps the look grounded and natural.

It’s an easy, beautiful way to start the day — and a reminder that gathering at the table doesn’t have to be complicated to be memorable.