Add the granola immediately before serving to keep it crisp.

For a berry variation, use strawberries, raspberries, blueberries, or additional blackberries.

For an autumn version, replace the peaches and apricots with sliced apples and pears and add extra cinnamon if desired.

Pecans can be replaced with walnuts, almonds, or hazelnuts, or with pumpkin or sunflower seeds for a nut-free variation.

For a dairy-free version, use a thick unsweetened plant-based yogurt and a suitable alternative sweetener if needed.

Store the fruit, yogurt, and granola separately. Refrigerate prepared fruit for 1–2 days and yogurt for 2–3 days. Keep completely cooled granola in an airtight container at room temperature for several days.

If the granola loses its crunch, warm it briefly in a low oven and allow it to cool completely before serving.