To make pecan praline granola, heat a large skillet over medium-high heat. Add pecans and toast, stirring occasionally until browned. Transfer toasted pecans to a large baking sheet and set aside.

Place the butter in the skillet and cook over medium heat, stirring constantly, until the butter begins to boil up and becomes foamy. Continue cooking and stirring until butter starts to smell nutty and turn golden or toasty brown in color, about 6-8 minutes.

Stir the maple syrup and brown sugar into the butter and bring to a boil. Stir in rolled oats, vanilla, salt and toasted pecans; stirring until oats and pecans are evenly coated. Cook for 5 minutes, or until oats are golden brown; stirring occasionally.

Remove granola from heat and transfer to the baking sheet, spreading granola into an even layer, to cool completely (granola will harden some as it cools). Store cooled granola to an airtight container for up to one week.

To make parfait, in a small bowl whisk together maple syrup, cinnamon, nutmeg and Greek yogurt; whisking until well combined.

To assemble parfaits, in small glass jars or drinking glasses; spoon 2-3 tablespoons of the prepared yogurt into the bottom of the jar. Top the yogurt with several pieces of diced peaches and 2 tablespoons of prepared granola. Repeat layers until jar is filled. Serve immediately.