This crunchy, honey-laced granola can be made up to one week in advance, giving you extra time to put together other dishes the morning of the brunch. Plain yogurt enhanced with orange-flower water and orange zest makes an easy but elegant accompaniment.

makes about 4 ½ cups; serves 4 – 6

To make the granola, preheat the oven to 300°F. In a large bowl, combine the oats, millet, sunflower seeds, pecans, almonds, oil, honey, brown sugar, cinnamon, and vanilla extract. Using a wooden spoon, mix the ingredients until evenly distributed; the mixture will be stiff and sticky. Spread the granola mixture on a large rimmed baking sheet and place in the oven. Bake, stirring from time to time, until browned and crisp, 45–60 minutes. Remove from the oven and let cool completely. When cool, break apart any clumped bits of granola. (You can store the granola in an airtight container at room temperature for up to 1 week.) To make the orange-blossom yogurt, put the yogurt in a bowl. Add the orange-flower water and orange zest and mix well. (The yogurt can be mixed up to 1 day ahead of time and refrigerated.) Divide the granola evenly among small bowls. Pour the yogurt over the top, dividing evenly, and serve right away