Homemade Breakfast Bowl with Granola, Berry Preserve, and Coffee Yogurt

For the Granola: Toast dry ingredients (rolled oats, pecans, almonds, sunflower seeds or pepitas, and cinnamon) in a cast-iron pan until golden. Add a little butter and a splash of maple syrup, then toast a little longer. Cool until crispy.

For the Berry Preserve: Simmer frozen berries until soft. Add a splash of water, chia seeds, and maple syrup (or honey) to cut the tartness. Cook until thick and jammy.

For the Coffee Yogurt: Mix yogurt with cooled coffee (ensure it's room temperature, not hot). Add a little monk fruit to sweeten.

To Assemble: Finish your breakfast bowl with a fresh fig, a sprig of mint, and a sprinkle of cacao nibs.