Wash all fruit thoroughly. Hull and quarter the strawberries, leave blueberries whole, peel and dice the peach, and dice the fresh pineapple into small, bite-sized pieces.

Place the prepared fruit in a medium bowl. Add the lemon juice and 1 tsp maple syrup (optional) and gently toss to coat. Let sit 3–5 minutes to macerate slightly and bring out juices.

Vanilla Yogurt

In a small bowl, combine the Greek yogurt with 1/2 tsp vanilla extract. Taste and, if desired, stir in 1 tsp honey or maple syrup to sweeten lightly. Whisk until smooth.

Transfer yogurt to a serving bowl or keep chilled until assembly.

Maple Granola

Preheat oven to 325°F (160°C) if toasting granola. On a small baking sheet, toss rolled oats and chopped nuts with maple syrup, melted coconut oil, cinnamon and a pinch of salt until evenly coated.

Spread mixture in an even layer and bake 8–12 minutes, stirring once halfway, until golden and fragrant. Watch closely to avoid burning. Let cool (it will crisp as it cools). Alternatively, use store-bought maple granola and skip baking.

Baker's Muffin

Warm the muffin if desired: place in a 325°F (160°C) oven for 5–7 minutes or microwave for 12–20 seconds until just warm. Serve with 1 tsp butter or jam on the side.

Assembly & Garnish

Spoon the vanilla yogurt into a shallow serving bowl or parfait glass, forming a smooth bed for the fruit.

Arrange the macerated fresh fruit and berries over the yogurt, distributing colors evenly.

Sprinkle the maple granola over the fruit for crunch. Add toasted seeds if using.

Place the warmed baker's muffin on the side on the plate. Garnish the yogurt/fruit bowl with a small sprig of mint.

Serve immediately so granola remains crisp and muffin still warm.