August means the last stretch of summer and peak season for fresh fruit. How best to bring that to breakfast? Try a Swiss-soak breakfast made using Seven Sundays Bircher muesli and fresh peach puree.

Seward Co-op’s version uses creamy Cedar Summit milk, a dollop of tangy Rochdale Farms yogurt, and fresh peach puree made from Barnard Orchards peaches. Simply combine equal parts muesli and milk, mix, and refrigerate for an hour or up to overnight. Add a scoop of yogurt and a drizzle of blended peach puree when you’re ready to eat, and enjoy!