Prepare the Savory Granola: Preheat your oven to 350°F (175°C). In a mixing bowl, combine rolled oats, pumpkin seeds, sunflower seeds, and almonds. Toss with olive oil, smoked paprika, garlic powder, and salt. Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 8–10 minutes, stirring halfway, until golden and crunchy. Let cool.

Prepare the Soft-Boiled Eggs: Bring a small saucepan of water to a boil. Gently lower the eggs into the water and reduce to a simmer. Cook for 6–7 minutes. Transfer the eggs to an ice bath for 2 minutes to stop the cooking process. Peel the eggs carefully and set aside.

Assemble the Parfait: In serving glasses or bowls, layer Greek yogurt, savory granola, roasted cherry tomatoes, and chopped cucumber. Drizzle with olive oil and sprinkle with fresh dill or basil. Top each parfait with a soft-boiled egg.

Prepare the Iced Milk Latte: Fill glasses with ice cubes. Pour one shot of cooled espresso into each glass. Top with cold milk and stir to combine.

Serve: Serve the savory granola parfait with the iced milk latte on the side. Enjoy your wholesome and refreshing breakfast!