Yogurt and Granola Parfait

Instructions

1. 1

   Preheat your Oven to 325°F. Line a large Baking Sheet with Parchment Paper.

2. 2

   In a large Mixing Bowl, combine the Rolled Oats, chopped Raw Almonds, and Raw Pumpkin Seeds (if using). Stir to mix evenly.

3. 3

   In a small Mixing Bowl or Measuring Cups, whisk together the Honey, melted Coconut Oil, Vanilla Extract, Cinnamon, and Fine Salt until combined.

4. 4

   Pour the honey mixture over the oat mixture and stir well with a Spatula until every oat and nut is evenly coated.

5. 5

   Spread the granola in a single, even layer on the prepared Baking Sheet. Press it down lightly with the Spatula — this helps form clusters.

6. 6

   Bake for 20–25 minutes, rotating the pan halfway through, until the granola is golden brown and fragrant. Watch carefully in the last 5 minutes — it can go from golden to burnt quickly. The granola will still feel soft when hot; it crisps up as it cools.

7. 7

   Remove from the Oven and let the granola cool completely on the Baking Sheet — at least 15 minutes. Do not stir it while it cools so the clusters form. Once cool, stir in the Dried Cranberries or Raisins if using.

8. 8

   In a Mixing Bowl, stir together the Greek Yogurt, Honey, and Vanilla Extract until smooth and well combined. Taste and adjust sweetness with more Honey if desired.

9. 9

   Prepare your fruit: hull and slice the Strawberries, rinse the Blueberries, and slice the Banana if using.

10. 10

    To build each parfait, start with a spoonful of yogurt (about 3–4 tablespoons) in the bottom of a glass or Bowl.

11. 11

    Add a layer of mixed fresh fruit, then a generous handful of granola. Repeat the layers — yogurt, fruit, granola — one more time.

12. 12

    Finish with a final drizzle of Honey over the top. Serve immediately for maximum crunch, or refrigerate for up to 2 hours before serving (the granola will soften slightly).