Prep the ingredients: wash the berries in a colander under cold running water and gently pat them dry with paper towels (why: removing excess water prevents the granola from getting soggy and concentrates berry flavor). Hull and quarter larger strawberries so they’re bite-sized (why: uniform pieces give an even texture in each spoonful). If using mint, pick a few leaves and stack and thinly slice them (chiffonade) for a delicate garnish.

Toast the walnuts briefly: heat a small dry skillet over medium heat, add the chopped walnuts and toast 1–2 minutes, stirring constantly, until fragrant and just darker at the edges (why: dry-toasting walnuts releases their natural oils and intensifies flavor—don’t over-toast or they’ll become bitter). Remove from heat and let cool for a minute.

If you prefer a slightly sweeter, juicier berry topping, macerate a portion of the berries (optional): place ~30 g of the mixed berries in a small bowl, stir with 1/2 tsp honey (or a squeeze of lemon if you prefer brightness) and let sit 5–10 minutes (why: macerating draws out juices and creates a lightly syrupy note that permeates the yogurt without making it watery). Reserve the remaining berries for fresh texture.

Bring the yogurt to just-below-room temperature (optional): leave the Greek yogurt at room temperature for 5–10 minutes if it came straight from the fridge (why: slightly warmer yogurt tastes creamier and silkier on the palate; cold yogurt is fine if you prefer a colder bowl). Stir the yogurt once to smooth it.

Assemble the bowl: spoon 150 g of the smoothed Greek yogurt into a shallow bowl and use the back of the spoon to create a shallow well or swirl in the center (why: a textured surface helps hold toppings and creates nice presentation). Season the yogurt with a tiny pinch of fine sea salt—this amplifies flavor—and (optionally) a tiny pinch of freshly ground black pepper for an unexpected savory lift.

Layer the fruit and crunch: arrange the macerated berries and the reserved fresh berries over the yogurt so you get both syrupy and fresh notes (why: combining macerated and fresh berries gives depth—bright acidity and sweet juices plus fresh pop). Sprinkle the 40 g crunchy granola over one side of the bowl to preserve its texture (why: adding granola last keeps it crisp). Scatter the toasted walnuts over the granola and fruit for buttery crunch.

Finish and garnish: if you like a touch more sweetness, drizzle the remaining 1/2 tsp honey across the top in a thin ribbon (why: an even drizzle sweetens without drowning the bowl). Garnish with a small sprig of mint or the reserved chiffonade leaves for color and a fresh aromatic note. Serve immediately (why: granola will soften if it sits too long).

Optional plating flourish: for a restaurant-style look, use two spoons—one to hold back the granola while you use the back of the other spoon to create a neat yogurt swirl; add berries on one side and granola on the other for clear visual contrast.