One of my favorite mid-summer lunches: a couple handfuls of blueberries, half of a ripe peach or nectarine, sliced, over homemade granola, with almond milk.
This granola is inspired by the Nekisia Davis Genius recipe on Food52: in a large bowl, stir together until thick and glossy 1/3 cup each of maple syrup, olive oil and brown sugar, plus a large splash of vanilla and two pinches each -- about 1/2 teaspoon-- of cinnamon and nutmeg.
Stir in 3/4 cup each of sliced almonds, pecans pieces, coconut flakes, and sunflower seeds, along with about 3 cups of rolled oats.
Bake at 350 degrees on a large sheet pan for about 30 minutes or until toasty brown, stirring halfway through. ;o)