Preheat and Prepare: First, preheat your oven to 160°C (140°C fan). Line a medium-sized baking tray with baking parchment.

Mix the Granola: In a medium mixing bowl, combine the rolled oats, chopped almonds, walnuts, pumpkin seeds, cinnamon, and sea salt. Give it a good stir to distribute everything evenly.

Add Wet Ingredients: Pour the melted coconut oil and honey (or maple syrup) over the dry mixture. Stir thoroughly until all the oats and nuts are lightly coated.

Bake the Granola: Spread the mixture in a thin, even layer on your prepared baking tray. Bake for 15-20 minutes, stirring halfway through, until it's a lovely golden brown and your kitchen smells wonderful. Keep a close eye on it towards the end, as the honey can cause it to brown quickly.

Cool Completely: Remove the granola from the oven and let it cool completely on the tray. This is a crucial step! As it cools, it will harden and become wonderfully crunchy.

Prepare the Yogurt: While the granola cools, place the Greek yogurt in a bowl. Stir in the vanilla bean paste and the optional honey. Taste and adjust the sweetness if you like. I find that with sweet berries, the yogurt doesn't need much extra sugar.

Start Layering: Now for the fun part. Grab two tall glasses or jars. Start with a layer of the vanilla yogurt (about 3-4 tablespoons).

Add Fruit and Granola: Sprinkle a generous layer of fresh berries over the yogurt, followed by a layer of your cooled, crunchy granola.

Repeat the Layers: Repeat the process – yogurt, berries, granola – until you reach the top of the glass. What works best for me is finishing with a final dollop of yogurt, a careful arrangement of the prettiest berries, and a final sprinkle of granola.

Garnish and Serve: Garnish with a few fresh mint leaves if you're feeling fancy, and serve immediately to enjoy the ultimate contrast of creamy and crunchy textures.