Greek Yogurt Parfait Bar with Honey Granola

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.

In a large bowl, combine 3 cups of old-fashioned rolled oats, 1 cup of sliced almonds, 1/2 cup of chopped walnuts, 1/2 cup of unsweetened coconut flakes, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt.

In a small saucepan over low heat, warm 1/3 cup of honey and 1/4 cup of coconut oil until melted and well combined, about 2 minutes.

Remove the honey mixture from heat and stir in 1 teaspoon of vanilla extract.

Pour the honey mixture over the oat mixture and stir until everything is evenly coated.

Spread the granola mixture evenly on the prepared baking sheet.

Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown.

Allow the granola to cool completely on the baking sheet (it will crisp up as it cools).

While the granola cools, wash and prepare all the fruit toppings: slice 2 cups of strawberries, rinse 1 cup each of blueberries and raspberries, dice 1 cup of mango, and slice 2 medium bananas.

Set up a parfait bar by placing the cooled granola, 5 cups of Greek yogurt, prepared fruits, 3 tablespoons of chia seeds, 1/4 cup of dark chocolate chips, and 1/4 cup of honey in separate serving bowls.

To assemble a parfait: layer 1/2 cup Greek yogurt, 1/4 cup granola, a selection of fruit toppings, a sprinkle of chia seeds, a few chocolate chips, and a drizzle of honey in a glass or bowl.

For a make-ahead option, prepare individual parfaits in mason jars, layering yogurt, granola, and toppings, but keep the granola separate until serving time to maintain its crunch.