Berry Vanilla Yogurt Parfait

• 250 g — Plain nonfat Greek yogurt
• 100 g — Fresh blueberries
• 25 g — Plain oat granola, labeled wheat-free and nut-free
• 15 g, chopped — Roasted unsalted almonds
• 8 g — Chia seeds
• 8 g — Pure maple syrup
• 2 g (1/2 tsp) — Pure vanilla extract

Method

1. 1Measure ingredients: Flavor the yogurtMeasure nonfat greek yogurt, maple syrup, and vanilla extract using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Flavor the yogurtStir yogurt, maple, and vanilla for 45 seconds until completely uniform.45 secLook for: The yogurt is glossy with no syrup streaks.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Measure ingredients: Prepare the crunchMeasure almonds, oat granola, and chia seeds using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare the crunchChop almonds and mix them with granola and chia; reserve dry.1 minLook for: The almonds are pea-sized and chia is evenly distributed.Safety: Use a stable board and keep nuts away from anyone with a tree-nut allergy.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Layer the parfaitLayer half the yogurt, half the blueberries, and half the crunch in a glass; repeat and serve immediately.Look for: Distinct creamy, juicy, and crunchy layers remain visible.Safety: Use clean equipment and refrigerate perishable ingredients promptly.