Prep the components. Measure the yogurt into a bowl and give it a quick stir with the vanilla and a pinch of kosher salt—stirring mellows the tang and salt enhances the yogurt’s natural sweetness and rounds flavors.

Toast the walnuts (recommended). Heat a small dry skillet over medium heat, add the chopped walnuts and toast, stirring, for 2–3 minutes until fragrant and just beginning to brown. Remove immediately to a plate to stop cooking. Toasting releases the walnut oils and heightens their flavor and crunch.

Macere the berries slightly (optional). In a small bowl, toss the mixed berries with the honey and a light sprinkle of cinnamon and let sit 5 minutes. This softens the berries slightly and creates a glossy juice that becomes a sweet-tart sauce—great for layering and contrast with the yogurt.

Layer the parfaits. Use two 8–12 ounce glasses or bowls. Spoon about 1/3 of the yogurt into each glass to create a base layer. Spoon a thin layer of macerated berries over the yogurt to add acidity and moisture—this helps break up the richness and keeps the parfait from tasting flat.

Add granola for structure. Sprinkle half of the granola (≈2 tbsp) over the berries in each glass. Layering the granola between wet components keeps most of it crunchy while allowing some to soften—this contrast is what makes a parfait texturally interesting.

Repeat layers and finish. Add the remaining yogurt, then top with the remaining berries and granola. Finish with the toasted walnuts, a light dusting of cinnamon, and if you like, a final drizzle of the remaining honey (about 1 tsp per serving). The final crunchy nut and drizzled honey give aroma, texture, and a polished appearance.

Serve immediately or chill briefly. Serve right away to keep the granola crunchy. If you prefer the granola slightly softened throughout, refrigerate the assembled parfaits for 10–15 minutes—this will meld the flavors but reduce maximum crunch.