Preheat oven to 300 F. Line a large baking sheet with parchment paper.
Add the butter to a pan along with the vanilla bean seeds and the reserved bean. Allow to cook on medium heat, swirling the pan occasionally until the butter melts. Add in the maple syrup and swirl to combine.
Meanwhile in a medium bowl, combine the oats, almonds, pecans, nutmeg, and cinnamon. Drizzle with the butter mixture and bourbon. Spread out onto the baking sheet and sprinkle with fleur de sel. Bake for 20 minutes. Remove from the oven, stir and bake for another 20-25 minutes until the oats and nuts lightly toast.
Allow to cool completely on a cooling rack. Once at room temperature, add in the freeze dried pears or apples and store in a mason jar until ready to use.
Poached Pears and Serving:
In a large saucepan, combine the lemon zest, apple cider, cinnamon stick and vanilla bean.
Add the pears, and cover with wax paper. Bring the mixture to a simmer, turning the pears occasionally to ensure even poaching, and cook for about 20 minutes. Remove to cool, then cut into 1/2 inch slices, reserving the poaching liquid.
Return the liquid to the heat and boil for about 15-20 minutes, until reduced to a syrup. Set aside.
Assembly:
Add a layer of greek yogurt, topped with pears, a spoonful of syrup and a scoop of granola. Repeat the layering once more and end with the granola.