Greek Yogurt Parfait with Honey-Toasted Oats and Fresh Berries

Begin by preparing the fruit: wash 0.75 cup strawberries, 0.5 cup blueberries, and 0.25 cup raspberries under cold water and pat them completely dry. Remove the green hulls from the strawberries and slice them into 1/4-inch thick pieces.

Place a medium non-stick skillet over medium-low heat. Add 1 cup rolled oats, 2 tbsp sliced almonds, and 1 tbsp pumpkin seeds to the dry pan. Toast the mixture for 5-7 minutes, stirring frequently with a heat-resistant spatula, until the oats smell nutty and the almonds turn a pale golden brown.

Once the grains are toasted, sprinkle 0.5 tsp ground cinnamon over the mixture and stir for 30 seconds to wake up the spice oils. Drizzle 3 tbsp honey over the oats and stir constantly for exactly 1 minute to coat and lightly caramelize the honey without burning it. Remove the pan from the heat immediately and spread the mixture onto a plate to cool and crisp up.

In a medium mixing bowl, combine 20 oz non-fat Greek yogurt with 40g whey protein isolate, 1 tsp vanilla extract, and 1 tbsp chia seeds. Using a microplane, zest 1 whole lemon directly into the yogurt to provide an acidic balance to the honey. Whisk vigorously until the protein powder is fully incorporated and the yogurt is smooth.

Prepare the herb garnish by stacking 4 fresh mint leaves, rolling them tightly like a cigar, and slicing them into thin ribbons (chiffonade).

Assemble the parfaits in two tall glasses or bowls. Start with a base layer of the lemon-vanilla yogurt (about 1/4 of the total mixture per glass).

Add a layer of the sliced strawberries and blueberries, followed by a generous sprinkle of the honey-toasted oat mixture.

Repeat the layers once more, finishing with the remaining yogurt, raspberries, and a final topping of the toasted oats. Sprinkle 1/2 tbsp of hemp hearts over each serving and garnish with the fresh mint ribbons.