Preheat your oven to 160°C (140°C fan) and line a large baking sheet with baking parchment.

In a large mixing bowl, combine the rolled oats, chopped pecans, pumpkin seeds, ground cinnamon, and sea salt. Stir everything together so the spices are evenly distributed.

In a separate, smaller bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until well combined.

Pour the wet ingredients over the dry oat mixture. Use a spatula to mix thoroughly, ensuring every oat and nut is lightly coated.

Spread the granola mixture onto the prepared baking sheet in a thin, even layer. Gently press it down with the back of the spatula – this helps create those lovely clusters.

Bake for 20-25 minutes, or until the granola is lightly golden brown at the edges. Be careful not to let it burn. What works best for me is rotating the tray halfway through for an even bake.

Remove the granola from the oven and let it cool completely on the baking sheet without stirring it. This is the secret to getting big, crunchy clusters! Once cool, you can break it up into pieces.

While the granola cools, prepare your yogurt. If you prefer it slightly sweetened, gently stir the honey and vanilla extract into the Greek yogurt. Don’t over-mix.

Time to assemble! Grab four tall glasses or jars. Start with a layer of granola at the bottom, followed by a layer of yogurt, and then a layer of mixed berries.

Repeat the layers – granola, yogurt, berries – until you reach the top of the glass. I like to finish with a final dollop of yogurt, a sprinkle of granola, and a few carefully placed berries and a mint leaf for garnish. Serve immediately for the best texture.