Bring mixture to a gentle simmer, stirring occasionally. As the berries thaw and release juices, use the back of a spoon to gently crush larger berries so the compote becomes saucy.

Simmer for about 6–8 minutes until the sauce thickens slightly. If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and stir it into the simmering berries. Cook 1 more minute until thickened.

Remove from heat and let cool to warm or room temperature; compote will continue to thicken as it cools. Taste and adjust sweetness with more honey if desired. Set aside (can be made a day ahead and refrigerated).

Yogurt Base

In a bowl, stir together 2 cups plain Greek yogurt and 1 tsp vanilla extract (if using). Fold in 2 tbs honey, adjusting to taste. If you prefer a looser consistency, thin with 1–2 tbs milk or water.

Divide the yogurt evenly into two serving bowls or jars (about 1 cup yogurt per serving). Smooth the tops to create a base layer for the compote and toppings.

Assemble & Toppings

Spoon warm or cooled mixed berry compote over the yogurt base, distributing roughly 1/2 cup compote per serving (about 1 cup total used). Swirl lightly into the yogurt if you like a marbled effect.

Sprinkle 1/2 cup granola over each bowl (total 1 cup), then top with fresh berries (about 1/2 cup per bowl), 1 tbs chopped nuts per bowl (optional), and a pinch of toasted seeds if using.

Drizzle about 1/2 tbs honey over each bowl (use the remaining honey as desired). Serve immediately so granola stays crunchy. If preparing ahead, keep granola separate and add just before serving.