Greek Yogurt Parfait with Honey and Homemade Granola

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

In a large bowl, combine 1 1/2 cups rolled oats, 1/2 cup sliced almonds, 1/4 cup chopped walnuts, 1/4 cup unsweetened shredded coconut, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.

In a small saucepan over low heat, melt 3 tablespoons coconut oil. Add 1/4 cup honey and 1 teaspoon vanilla extract, stirring until well combined.

Pour the honey mixture over the dry ingredients and stir thoroughly until everything is evenly coated.

Spread the granola mixture in an even layer on the prepared baking sheet.

Bake for 20-25 minutes, stirring halfway through, until the granola is golden brown. Watch carefully during the last few minutes to prevent burning.

Remove from the oven and let cool completely without stirring (this will help form clusters). The granola will crisp up as it cools.

While the granola cools, wash and prepare the berries: slice 1 cup of strawberries and keep 1 cup blueberries and 1/2 cup raspberries ready.

To assemble each parfait, place 1/4 cup of the homemade granola at the bottom of each serving glass.

Top with 3/4 cup Greek yogurt, dividing evenly between the four glasses.

Add a layer of mixed berries (about 1/2 cup per parfait).

Drizzle 1 tablespoon of honey over each parfait.

Add another 1/4 cup of granola on top of each parfait.

Serve immediately, or refrigerate for up to 2 hours before serving (keep granola separate until serving if preparing in advance to maintain crispness).