Solo Recipe

Preheat & combine dry

Preheat the oven to 350°F (175°C). In a medium bowl, combine 1.5 cups rolled oats, 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/2 cup chopped walnuts, 1/2 cup dried cranberries, 1/2 teaspoon ground cinnamon and 1/4 teaspoon sea salt; stir to blend evenly.

Cut in butter & add syrup

Add 3 tablespoons cold unsalted butter cut into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry mix until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 tablespoon maple syrup until the mixture holds together slightly.

Bake crisp

Spread the granola-cranberry mixture in an even layer on a parchment-lined baking sheet or in a small ovenproof dish. Bake for 12–15 minutes, stirring once halfway through, until golden brown and fragrant. Remove from oven and let cool completely; it will crisp up further as it cools.

While the granola cools, whisk together 1 cup plain Greek yogurt, 1/2 teaspoon vanilla extract, 1 teaspoon honey or maple syrup, and 1/2 teaspoon lemon zest in a small bowl until smooth and slightly airy. Taste and adjust sweetness if desired.

Layer the components

In a single-serving bowl or glass, spoon half of the vanilla yogurt base to form the first layer (about 1/2 cup). Add a layer of half the sliced banana (about 1/4 cup) and a few fresh berries. Sprinkle about 1/3 of the cooled granola-cranberry crisp over the fruit.

Repeat & finish

Add the remaining yogurt (about 1/2 cup), top with the remaining banana slices and berries, and finish with the remaining granola-cranberry crisp. Garnish with 2 small fresh mint leaves. If desired, drizzle a light additional 1/2 teaspoon maple syrup or honey on top.

Serve

Serve immediately for the crispiest texture. If making ahead, store the granola separately and assemble just before serving to keep the crisp crunchy.