In a medium bowl, stir the Greek yogurt with the vanilla extract and lemon zest until smooth and homogenous. Taste and adjust vanilla or zest if desired. Refrigerate until assembly.

Granola

Make quick baked granola

Preheat the oven to 325°F (160°C). In a bowl, combine rolled oats, chopped nuts, cinnamon and salt. Add maple syrup (or honey) and oil and stir until dry ingredients are evenly coated. Spread mixture in an even layer on a baking sheet lined with parchment. Bake 12–16 minutes, stirring once halfway through, until golden and fragrant. Remove from oven and let cool completely on the sheet (it will crisp as it cools). Break into clusters.

Alternative (store-bought)

If using store-bought granola, measure and keep ready to layer.

Red fruit compote / fresh berries

Cook compote

In a small saucepan over medium heat, combine frozen mixed berries, sugar (or honey) and lemon juice. Stir and bring to a gentle simmer. Cook 5–7 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Taste and adjust sweetness. Remove from heat and let cool to room temperature (or chill briefly).

Prepare fresh berries

If using fresh berries for garnish, rinse and drain them, pat dry, and hull or slice as needed.

Assembly & serving

Spoon half of the prepared yogurt into two serving glasses or bowls (about 1/2 cup yogurt per serving).

Top each with about 2–3 tablespoons of granola, then 2 tablespoons of the red fruit compote. Add another layer of the remaining yogurt (about 1/2 cup each).

Finish with a final sprinkle of granola (approximately 1–2 tablespoons), a spoonful of compote, a drizzle of honey (about 1 tbsp per serving), and a few fresh berries on top. Garnish with mint leaves if using.

Serve immediately so granola remains crunchy. If preparing ahead, keep granola separate and add just before serving.