Bring ingredients together and prep your tools. Take the Greek yogurt out of the fridge and set out a small bowl, a spoon, a chef's knife and a serving glass or bowl. Working with chilled yogurt keeps the parfait lively and refreshing; assembling in a clear glass shows off the layers.

Mac erate the berries (why: to draw out juices and intensify sweetness). Place the mixed berries in a small bowl, add 1/2 teaspoon of the honey (reserve the rest for finishing) and gently toss. Let them sit for 4–6 minutes. The light maceration softens the berries and produces a glossy juice that will mingle with the yogurt for added flavor without making the granola soggy if you layer thoughtfully.

Toast the walnuts (why: to deepen flavor and aroma). Heat a small dry skillet over medium heat, add the chopped walnuts, and toast for 1–2 minutes, stirring constantly until they smell fragrant and are lightly browned. Toasting releases walnut oils and enhances their crunch; cool briefly on a plate.

Flavor the yogurt (why: a tiny lift of seasoning balances the tartness). In a small bowl, stir the Greek yogurt with the pinch of salt and the optional 1/4 teaspoon vanilla extract until smooth. The salt brightens the yogurt and the vanilla adds a bakery-like roundness—both subtle, but important.

Layer for texture and temperature contrast (why: layering keeps granola crunchy and creates balanced bites). In your serving glass or bowl, spoon one-third of the yogurt into the bottom to create a stable base. Add half the macerated berries (including any released juices) over the yogurt, leaving a little of the juice to color the layer. Sprinkle half the granola over the berries to provide a dry barrier that protects the lower yogurt layer from becoming soggy.

Build the middle layers (why: alternating textures gives you the best bite every time). Add another one-third of the yogurt, the remaining berries, and the remaining granola. Gently press the layers with the back of a spoon—do not over-mix; you want visible layers and texture contrast.

Finish and dress (why: final touches elevate both flavor and appearance). Spoon the final third of the yogurt on top, scatter the toasted walnuts and any reserved whole berries for color. Drizzle the remaining 1/2 tablespoon of honey across the top in a slow stream—this adds floral sweetness and creates glossy highlights. If you like, shave a tiny pinch of flaky sea salt across the top to accentuate the honey and nuts.

Serve immediately (why: to preserve crunch). Serve the parfait right after assembling so the granola stays crisp. If you must hold it, keep the granola separate and add it just before serving to maintain texture.