Wash and prep the berries. Rinse the strawberries, blueberries and raspberries gently and pat dry with paper towels. Hull and quarter the strawberries if large. Why: Removing excess moisture prevents the granola from going soggy and ensures each bite keeps a nice textural contrast.

Sweeten and season the yogurt. In a medium bowl, whisk the 400 g Greek yogurt with a pinch of fine sea salt, 1 tablespoon of the honey, and the optional 1 tsp lemon zest. Whisking smooths the yogurt and the tiny pinch of salt amplifies the dairy’s tang while the lemon adds a bright lift. Taste and adjust—if you prefer sweeter, add the remaining tablespoon of honey to the yogurt (you can also reserve it for drizzling).

Layer the ingredients. Choose two clear glasses or short jars so the layers show. Spoon about a quarter of the sweetened yogurt into the bottom of each glass (about 50 g yogurt per glass). Why: Starting with yogurt anchors the parfait and keeps the granola off the bottom where it could soften too quickly.

Add berries and chia. Place a heaping tablespoon of mixed berries over the yogurt layer in each glass, then sprinkle 1/2 tablespoon chia seeds per glass. Why: Chia seeds add a pleasant crunch and nutty flavor; they will absorb a little moisture from the yogurt and berries and give a slight gel-like texture that enriches the mouthfeel without weighing the parfait down.

Add granola for crunch. Spoon a generous 25 g (about 2–3 tablespoons, depending on cluster size) of granola into each glass to make the next layer. Why: Adding granola between yogurt layers maintains crispness — if you top with all granola at once it will soften faster from berry juices.

Repeat layers and finish. Repeat with another layer of yogurt (about 50 g), then berries (remaining), chia (remaining), and finish with the remaining granola on top so the final bite is crunchy. Drizzle the remaining 1 tablespoon honey over the top cluster of granola for shine and a touch of caramelized sweetness.

Garnish and rest briefly. Scatter a few small berry halves on top, place 1–2 mint leaves on each parfait, and allow the parfait to rest 3–5 minutes at room temperature before serving. Why: A short rest lets chia seeds bloom a little and the honey settle while keeping the granola crisp; serving immediately preserves texture contrasts.

Serve and enjoy. Offer a spoon and encourage diners to scoop all layers so they get a balanced bite of creamy yogurt, juicy berries and crunchy granola. If transporting, pack the granola separately and assemble just before serving to retain maximum crunch.