Blueberry-Almond Greek Yogurt Parfait with Honey

Preheat your oven to 350°F (175°C) to prepare for toasting the grains.

In a medium mixing bowl, combine 1 1/2 cups raw rolled oats, 2 tablespoons chia seeds, 2 tablespoons ground flax seeds, 1/2 teaspoon ground cinnamon, and 2 tablespoons of the honey; stir until the oats are evenly coated.

Spread the oat mixture onto a parchment-lined baking sheet in a thin, even layer and bake for 12-15 minutes, stirring once halfway through, until the oats are golden brown and fragrant to create your homemade granola.

While the granola bakes, place 1/2 cup raw sliced almonds in a small dry skillet over medium heat and toast for 3-5 minutes, tossing frequently, until they turn golden and smell nutty.

Rinse 2 cups fresh blueberries under cold water and pat them dry with a paper towel to remove excess moisture.

Zest 1 whole lemon using a microplane or fine grater to obtain approximately 1 teaspoon of fresh lemon zest.

In a separate bowl, whisk together 32 ounces of plain Greek yogurt, 1 teaspoon vanilla extract, and the 1 teaspoon of lemon zest until the mixture is smooth and fragrant.

To assemble, take 4 glasses or jars and spoon 1/4 of the lemon-vanilla yogurt mixture into the bottom of each.

Add a layer of the toasted granola (dividing the batch evenly among the 4 glasses) and a handful of the prepared blueberries.

Top each glass with a final sprinkle of the toasted sliced almonds and drizzle with the remaining 2 tablespoons of honey (about 1/2 tablespoon per serving).