Preheat a dry skillet over medium heat. Add the rolled oats and chopped walnuts, stirring frequently, and toast for 4–6 minutes until fragrant and lightly golden. Remove from heat and transfer to a bowl to cool. Stir in 1 cup dried fruit (raisins or apricots) while warm so they soften slightly. Allow to cool completely.

Make Honey-Cinnamon Vanilla Yogurt

In a medium mixing bowl, add 2 cups Greek yogurt. Whisk in 3 tablespoons honey, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon maple syrup (if using) until smooth and homogenous. Taste and adjust sweetness: add an extra teaspoon of honey if you prefer sweeter.

If you want a lighter texture, fold in 2–4 tablespoons of milk or water to loosen the yogurt slightly; otherwise keep thick for parfait-style serving.

Assemble RISE

Spoon a third of the honey-cinnamon vanilla yogurt into serving bowls or jars.

Add a layer of the toasted oat-walnut-dried fruit mixture (about 3 tablespoons per serving).

Add another third of the yogurt, then a second layer of crunch. Finish with the remaining yogurt on top.

Top each serving with optional fresh fruit (about 1/4 cup per serving), a sprinkle (about 1/8 tsp) of additional ground cinnamon, and a drizzle (about 2 tsp) of extra honey.

Serve immediately for crunch or refrigerate covered for up to 2 hours if you prefer the oats slightly softened. Leftovers: keep components separately for up to 3 days; assembled will soften over time.