Vanilla Greek Yogurt Parfait with Homemade Honey-Almond Granola

Preheat your oven to 325°F (165°C) to prepare for baking the granola.

In a large mixing bowl, combine 2 cups old fashioned rolled oats, 0.5 cup sliced almonds, 0.25 cup raw sunflower seeds, and 1 teaspoon ground cinnamon. Stir with a spatula to distribute the spices.

Whisk together 0.25 cup honey and 3 tablespoons vegetable oil (pantry staple) with a pinch of salt (pantry staple). Pour this mixture over the dry oats and nuts, tossing thoroughly until every oat is glistening and coated.

Spread the oat mixture onto a rimmed baking sheet in an even layer. Bake for 18-20 minutes, stirring once halfway through, until the granola is fragrant and a deep golden brown. Remove from the oven and let it cool completely on the pan; it will crisp up significantly as it cools.

While the granola cools, wash 1 cup strawberries, 1 cup blueberries, and 1 cup raspberries under cold water. Pat them dry gently with a paper towel. Remove the green hulls from the strawberries and slice them into 1/4-inch thick pieces.

Prepare the vanilla yogurt base: Place 3 cups plain Greek yogurt in a medium bowl. Slice 1 vanilla bean lengthwise and scrape the interior seeds into the yogurt (or substitute with 2 teaspoons vanilla extract). Add the remaining 0.25 cup honey and whisk vigorously until the yogurt is smooth and the vanilla seeds are evenly speckled throughout.

Begin the assembly in 6 clear glasses or mason jars. Spoon approximately 0.25 cup of the vanilla-honey yogurt into the bottom of each glass.

Create a fruit layer by dividing half of the sliced strawberries, blueberries, and raspberries across the 6 glasses.

Add another 0.25 cup layer of yogurt over the fruit in each glass, followed by the remaining fresh berries.

To maintain maximum texture, wait until the very moment of serving to top each parfait with roughly 1/3 cup of the cooled homemade granola. This ensures the oats stay crunchy against the creamy yogurt.