Citrus Yogurt Parfait with Honey-Toasted Oats

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

In a medium bowl, combine 1 cup rolled oats, 1/3 cup sliced almonds, 1/4 cup pumpkin seeds, and 1/4 cup coconut flakes.

In a small saucepan over low heat, warm 3 tablespoons honey and 2 tablespoons coconut oil until melted, about 2 minutes. Remove from heat and stir in 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.

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

Spread the mixture in an even layer on the prepared baking sheet. Bake for 25-30 minutes, stirring every 10 minutes, until golden brown and fragrant. The granola will crisp up as it cools.

While the granola bakes, prepare the citrus. Supreme the 2 grapefruits by cutting off the top and bottom, then removing the peel and white pith by cutting downward along the curve of the fruit. Hold the peeled fruit over a bowl to catch juices, and cut between the membranes to release the segments. Place segments in the bowl with their juice.

Using the same technique, supreme the orange and add segments to the bowl with the grapefruit.

Zest the lemon into the citrus mixture, then squeeze in 2 tablespoons of juice from the lemon.

In a separate bowl, whisk together 3 cups Greek yogurt with 2 tablespoons honey until smooth.

Allow the granola to cool completely, about 15 minutes.

To assemble parfaits: In each of three glass serving dishes, layer 1/3 cup yogurt mixture, 2 tablespoons citrus segments with some juice, another 1/3 cup yogurt, 3 tablespoons granola, another 1/3 cup yogurt, and top with more citrus segments and a final sprinkle of granola.

Serve immediately or refrigerate for up to 4 hours before serving. If making ahead, add the final granola topping just before serving to maintain crispness.