Banana-Cinnamon Instant Oatmeal Parfait with Greek Yogurt and Walnuts

Toast 3/4 cup walnuts in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.

In a medium saucepan, combine 1 1/2 cups instant oats, 1 cup milk, 1/2 cup water, and 1/4 teaspoon salt. Bring to a simmer over medium heat.

Reduce heat to medium-low and cook for 3-4 minutes, stirring frequently until oats are tender and mixture has thickened.

Remove from heat and stir in 2 teaspoons ground cinnamon, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Let cool for 5 minutes.

While oats are cooling, slice 2 of the bananas into 1/4-inch rounds. Mash the remaining banana in a small bowl.

Stir the mashed banana into the cooled oatmeal mixture.

Roughly chop the cooled toasted walnuts, reserving 3 tablespoons for garnish.

In a small bowl, combine 1 1/2 cups Greek yogurt with 1 tablespoon maple syrup and stir until smooth.

In another small bowl, combine 3 tablespoons chia seeds and 3 tablespoons ground flaxseed.

To assemble each parfait: In a glass or jar, layer 1/3 of the oatmeal mixture, followed by 1/3 of the yogurt mixture, 1/3 of the banana slices, 1/3 of the chopped walnuts, and 1/3 of the seed mixture.

Repeat layers once more, ending with a dollop of yogurt on top.

Garnish each parfait with the remaining banana slices, reserved chopped walnuts, fresh berries, and a drizzle of 2 tablespoons honey divided among the servings.

Serve immediately or refrigerate for up to 12 hours.