Ingredients

• 2 1/4 cups old-fashioned rolled oats (not quick-cooking)
• 1 cup sweetened shredded coconut
• 3/4 cup slivered almonds
• 1/4 cup vegetable oil
• 1/4 cup honey, plus more for drizzling
• 3/4 cup dried cranberries
• 3/4 cup golden raisins
• 1/3 cup shelled and salted sunflower seeds
• 2 cups low-fat plain Greek yogurt
• Fresh berries (optional)

Instructions

1. Preheat the oven to 350 degrees F. Toss together the oats, coconut and almonds in a large bowl. Whisk together the vegetable oil and honey in a small bowl, then stir into the oats mixture. Spread the mixture in an even layer on a rimmed baking sheet. Bake until golden brown, 17 to 20 minutes, stirring occasionally. Remove from the oven and allow to cool completely, about 20 minutes. Transfer the mixture to a large bowl and add the dried cranberries, raisins and sunflower seeds.
2. Line up 4 parfait, wine or other tall glasses. Carefully spoon a large dollop of yogurt into each and top with a large spoonful of granola. Add a few berries, then drizzle with honey. Repeat the layers once more in each glass. Store extra granola in an airtight container for up to 1 month.
3. Photograph by Christina Holmes