Prepare the berries: Rinse the mixed berries and pat dry on paper towels. Hull and quarter any large strawberries so pieces are bite-sized. Keeping the berries slightly dry ensures they don’t water down the layers and preserves their bright texture and color.

Bloom the chia: In a small bowl, combine the 10 g chia seeds with 30 ml (2 tablespoons) water and a tiny pinch of salt. Stir and let sit 5–10 minutes until a gel forms. Hydrating chia helps them soften and become pleasantly gelatinous rather than gritty, and it integrates better into the parfait for even texture.

Toast the oats and walnuts: Heat a small nonstick skillet over medium heat. Add the 5 g butter (or oil) and once it’s melted and foaming, add the 50 g rolled oats and 20 g chopped walnuts. Toast, stirring constantly, for 3–4 minutes until the oats smell nutty and the walnuts are golden. Toasting develops deeper, caramel-like flavors and removes the raw, papery notes from oats.

Caramelize with honey and cinnamon: Lower the heat to medium-low. Push the oats and walnuts to the side, add the honey (about two-thirds of the 21 g; reserve a drizzle for finishing), and the pinch of ground cinnamon. Stir everything together for 30–45 seconds until the honey lightly coats the oats and walnuts and becomes glossy—this encourages a sticky, clumpable texture that provides a satisfying contrast to the yogurt. Remove from heat and let cool slightly (the honey will firm up a bit as it cools).

Sweeten the yogurt lightly: In a medium bowl, fold the 300 g Greek yogurt with the hydrated chia mixture and the remaining small drizzle of honey (the rest used for toasting). Taste and add a tiny pinch of salt to brighten the flavors. Folding in chia creates a silkier mouthfeel while the small amount of honey keeps the yogurt pleasantly tangy rather than cloying.

Layer the parfaits: Use two clear serving glasses (or bowls). Start with a spoonful of the yogurt mixture (about 1/3 of the yogurt per glass), then add a layer of berries (about 1/4 of the berries), followed by a sprinkle of the toasted oats and walnuts (about 1/3 of the toasted mixture). Repeat for a second layer and finish with a few whole berries and a final sprinkle of toasted oats and walnuts. Layering contrasts temperatures and textures—cold creamy yogurt vs. warm-toasted clusters and fresh bright berries.

Finish and garnish: Drizzle any reserved honey over the top, add a pinch more cinnamon if desired, and tuck in a couple of mint leaves for color and aromatic lift. Serve immediately so the toasted oats keep their crunch. If you must hold them, store toppings separately and assemble just before serving to preserve texture.