Lemon-Vanilla Greek Yogurt Parfait with Fresh Strawberries and Homemade Granola

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

Wash, hull, and slice 2 cups of fresh strawberries, then set them aside. Finely grate 1 whole lemon to obtain 1 teaspoon of zest, then squeeze the lemon to yield 1 tablespoon of fresh juice.

In a large bowl, combine the dry granola components: 2 cups raw rolled oats, 1/2 cup raw sliced almonds, 1/4 cup raw pumpkin seeds, 1/4 cup unsweetened shredded coconut, 2 tablespoons chia seeds, and 1/2 teaspoon ground cinnamon.

In a small saucepan over low heat, warm 3 tablespoons coconut oil and 1/3 cup maple syrup together for 1 to 2 minutes until completely fluid and combined. Remove from the heat and stir in 1 teaspoon vanilla extract.

Pour the warmed syrup mixture over the dry oat mixture and stir thoroughly for 2 minutes to ensure every oat and nut is evenly coated.

Spread the granola mixture in an even, flat layer on the prepared baking sheet. Bake for 15 minutes, stirring once halfway through, until golden brown. Remove from the oven and let cool completely on the sheet for 5 minutes to allow it to crisp up.

While the granola cools, prepare the lemon-vanilla yogurt. In a medium bowl, whisk together 3 cups plain Greek yogurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons raw honey, and 1/2 teaspoon vanilla extract until smooth and creamy.

Assemble the parfaits by layering 1/4 cup of the lemon-vanilla yogurt at the bottom of 4 serving glasses. Top each with 2 tablespoons of the cooled homemade granola and a layer of sliced strawberries. Repeat the layers once more.

Drizzle the top of each parfait with 1 teaspoon of the remaining maple syrup and serve immediately.