Prep berries and nuts: Rinse berries and gently pat them dry. Hull and slice strawberries to roughly the same size as the blueberries and raspberries so every spoonful has balanced fruit. If using slivered almonds, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and just golden—this intensifies their nutty flavor and adds crunch.

Sweeten and flavor the yogurt: In a mixing bowl, combine the Greek yogurt with 2 tablespoons of the honey (or maple syrup), the vanilla extract (if using), and a pinch of fine sea salt. Fold gently to combine. Why: a small amount of sweetener and salt rounds the natural tang of the yogurt, vanilla adds aromatic depth, and salt amplifies flavors so the parfait tastes more complex and restaurant-quality.

Build a chia 'crunch' (optional step for texture): In a small bowl, stir together the chia seeds with 1 tablespoon honey and 1 tablespoon water to lightly coat seeds — let sit 3–5 minutes. Why: the chia will hydrate slightly and clump with the honey, creating tiny gel-coated pearls that provide pleasant chew and help bind granola to the yogurt in the layers.

Layer the parfaits: Select 4 clear glasses or bowls so the layers are visible. Start with a generous 3/4 cup (about 180 g) of the sweetened yogurt in each glass to create a creamy base — pressing lightly creates a stable layer. Spoon a thin layer (about 1/8 cup) of granola over the yogurt to introduce the first crunch layer. Add a layer of mixed berries (about 3 tablespoons), then a sprinkle (about 1 tablespoon) of the chia mixture and toasted almonds. Repeat once more so you end up with two yogurt layers and two crunchy/fruit layers. Why: alternating creamy and crunchy layers keeps textures distinct — granola next to yogurt stays crisp when added just before serving, and the chia layer helps marry the textures.

Finish and glaze: Drizzle about 1/2 tablespoon honey over each parfait (reserve remaining honey to taste). Zest a bit of lemon over the top for a fragrant bright note and scatter a few extra berries and a pinch of toasted almonds for a restaurant-style finish. Why: the final drizzle of honey adds gloss and a hit of sweetness; lemon zest brightens the whole dish and makes the fruit pop.

Serve immediately or chill briefly: Serve right away so the granola stays crunchy. If you must hold the parfaits, cover and chill in the refrigerator for up to 1 hour; wait longer and the granola will soften. Why: granola quickly absorbs moisture from yogurt and fruit — immediate service preserves the crisp texture, while short chilling allows flavors to meld slightly.