Taste-and-adjust the yogurt: In a medium bowl, stir the 1 1/2 cups plain Greek yogurt with a pinch of kosher salt and 1/4 tsp vanilla extract (optional). Salting and a touch of vanilla brighten the yogurt’s flavor and make it taste richer without adding fat.

Macerate the berries to release juices: Place 1 cup mixed berries in a small bowl with 1 tsp of the honey and the 1/2 tsp lemon zest. Toss gently and let sit for 5–8 minutes. Macerating softens the berries and draws out their juices, creating a lightly syrupy compote that flavors the yogurt and prevents the granola from getting soggy too quickly.

Toast the granola briefly (optional but recommended): Heat a dry skillet over medium heat and add the 3/4 cup egg-free granola. Toast, stirring often, 1–2 minutes until fragrant and a touch darker. Toasting blooms the granola’s oils and deepens its nutty flavor and crunch—do not walk away as it can burn quickly.

Layer for contrast and balance: Choose two clear glasses or bowls so you can see the layers. Spoon about 1/2 cup of the seasoned yogurt into the bottom of each serving glass (this creates a cool, creamy base). Building layers ensures every spoonful has cream, fruit and crunch.

Add berries and seeds: Divide the macerated berries between the two glasses (roughly 1/2 cup each, including any juices). Sprinkle 1/2 tablespoon chia seeds into each glass so they add a pleasant, nutty pop and absorb a little berry juice, slightly thickening the parfait.

Add granola and finish the top layer: Add a generous 3–4 tablespoons of toasted egg‑free granola to each parfait (use all 3/4 cup across both). The granola should sit on top to preserve its crunch; if you plan to eat later, pack the granola separately and add just before serving.

Final touches: Drizzle the remaining honey evenly over the two parfaits (about 1/2 tbsp per serving), and garnish with a few fresh mint leaves if you like. The finishing honey ties the flavors together and adds glossy sweetness.

Serve immediately (recommended) or chill: These parfaits are best eaten right away so the granola stays crisp. If you must make them ahead, layer yogurt and berries first, refrigerate, and add granola just before serving to retain crunch.