Prep the berries: Rinse the strawberries, blueberries, and raspberries under cold water and gently pat dry with paper towels. Quarter the strawberries if large. Drying prevents the yogurt from becoming watery; quartering strawberries makes an even berry texture and easier layering.

Lightly macerate half the berries (optional): In a small bowl, toss 150 g of the mixed berries with 1 teaspoon of honey and a pinch of lemon zest. Let sit 5–10 minutes. Maceration releases berry juices and concentrates flavor for a saucy layer without cooking — it adds moisture and natural sweetness that contrasts the creamy yogurt.

Flavor the yogurt (optional but recommended): In a medium bowl, whisk the Greek yogurt with the vanilla extract and a pinch of kosher salt. Whisking smooths texture and the salt/vanilla amplify the yogurt's sweetness and depth. Keep chilled until assembly.

If desired, refresh the granola: Spread the granola in a single layer on a baking sheet and warm in a 325°F (160°C) oven for 4–5 minutes, watching closely. Toasting briefly wakes up the oils and deepens the nutty flavor — do not over-toast or it will become hard and brittle.

Layer the parfaits: Choose four clear glasses or jars so the layers show. Start with a 60 g (about 1/4 cup) spoonful of yogurt at the base to create a stable layer. Spoon 2 tablespoons of macerated berries (if using) or fresh berries over the yogurt — this wet layer prevents the granola from getting soggy immediately and adds flavor contrast.

Add granola and chia: Sprinkle 40 g (about 1/3 cup) of toasted or room-temperature granola on top of the berries, then scatter 1/2 tablespoon of chia seeds over the granola. The granola provides crunch; chia seeds add subtle nuttiness and tiny bursts of texture plus thickening power if they meet moisture later.

Repeat the layers: Add another 60–70 g of yogurt, then a layer of the remaining fresh berries (about 25 g per glass), a light drizzle of honey (about 1 teaspoon), and finish with a small sprinkle of granola and the remaining chia seeds. The alternate layers ensure every spoonful has creamy, fruity, and crunchy elements—balance is key.

Finish and garnish: Drizzle the remaining honey evenly across the tops, zest a little lemon over each parfait if desired, and tuck a mint leaf on the rim for color and aroma. Serve immediately so the granola stays crisp, or cover and refrigerate up to 2 hours — after that granola will soften.

Serving notes: Provide a long-handled spoon so diners can scoop through all layers. If preparing ahead of time, store granola separately and assemble just before serving to maintain crunch. Chia seeds will gel slightly if left with liquids, which some diners enjoy as added body.