Measure and chill: Weigh or measure out ingredients so assembly is smooth — put the yogurt in the refrigerator until ready to assemble so it stays firm and the granola retains crunch. Cold yogurt offers better texture and contrast with the berries.

Bloom the chia: In a small bowl combine the 4 tbsp chia seeds with 2 tsp of the honey, the vanilla extract and 6–8 tbsp (90–120 ml) cold water (just enough to cover and loosen). Stir well so seeds don’t clump and let sit 8–10 minutes, stirring once at 3–4 minutes. Why: soaking (blooming) chia softens the tiny seeds, turning them into a gel that adds body and a pleasant, pudding-like texture that integrates smoothly with the yogurt rather than remaining gritty.

Macerate the berries: Halve or quarter large strawberries so all pieces are roughly bite-sized. Place the 300 g mixed berries in a bowl with 2 tsp honey, the lemon juice and lemon zest; toss gently and let rest 8–10 minutes. Why: macerating draws a little juice out of the fruit, creating a sweet-tart syrup that permeates the parfait and intensifies the berry flavor without cooking, while the lemon brightens the fruit’s aroma.

Sweeten and season the yogurt: In a medium bowl, fold the chilled 680 g Greek yogurt with a pinch of salt and, if you like, an extra ½ tsp honey (optional). Taste. Why: a tiny pinch of salt amplifies sweetness and balances acidity while folding (rather than whipping) keeps the yogurt dense and creamy for a sturdy parfait layer.

Check textures and adjust: After chia has bloomed it should be thick and spoonable. If it’s too thick, stir in 1–2 tbsp water or milk to loosen. If berries are producing lots of juice and you prefer a drier layer, spoon off up to 1 tbsp of excess liquid and reserve for drizzling. Why: these small adjustments keep the final layers from becoming soggy and let you control how syrupy the parfait is.

Assemble the parfaits: Use 4 clear glasses or bowls so the layers show. Spoon about 1/3 of the yogurt into each glass (≈56–57 g per glass), then add 1–1.5 tbsp chia gel on top of the yogurt, followed by 50–60 g of macerated berries (including a little syrup if you want). Sprinkle 30 g granola over the berries for crunch. Repeat one more thin yogurt layer if your glass allows, finish with a final scattering of granola and a few whole berries for color. Why: layering keeps crunchy granola separate from moist fruit until the last moment and creates visual appeal — the teeth-satisfying contrast of textures is the hallmark of a great parfait.

Garnish and serve immediately: Finish with a tiny lemon zest, a small drizzle of any reserved berry syrup or a light final drizzle of honey (about ¼ tsp per serving) and a mint leaf. Serve immediately so the granola stays crisp. Why: the final drizzle and zest provide aroma and shine; waiting to add granola prevents it from absorbing moisture and losing its crunch.

Make-ahead notes: If you need to prepare in advance, assemble without the granola and hold chilled up to 6 hours; store granola airtight and sprinkle on just before serving. Why: this preserves contrast and prevents the granola from going soggy.