Vanilla Greek Yogurt and Berry Parfaits

Wash 1.5 cups of fresh strawberries and 1.5 cups of fresh blueberries. Hull and slice the strawberries.

In a medium bowl, combine the sliced strawberries and blueberries with 2 tbsp of honey. Toss gently to coat and let sit for 5 minutes to macerate.

Heat a dry skillet over medium heat. Add 3/4 cup of old-fashioned rolled oats and toast, stirring constantly, for 3 to 4 minutes until golden brown and fragrant. Remove from heat and let cool completely.

Slice 1 vanilla bean pod lengthwise and scrape out the seeds. In a large bowl, whisk 48 oz of plain Greek yogurt, the vanilla bean seeds, and the remaining 1 tbsp of honey until smooth and fully incorporated.

Set out three 16-ounce airtight jars. Evenly distribute half of the vanilla Greek yogurt among the three jars, followed by half of the macerated berries and their syrup. Repeat the layers with the remaining yogurt and berries. Top each jar with 1/4 cup of the cooled toasted oats.

Seal the jars tightly. Serve one jar (16 oz) immediately. Store the remaining two jars (32 oz total) in the refrigerator to keep fresh for snacks on Days 4 and 6.