Ingredients :

• Greek Yogurt — This is the base, and where many go wrong. Classic plain yogurt will release water and make your granola soggy in five minutes. Get Greek, very thick — preferably those with 10% fat; they have that almost dense texture under the spoon, like a heavy cream. The brand doesn’t matter much, but avoid 0% versions which often have an aggressive acidity that masks everything else.
• Granola — Homemade is always better, but store-bought works just fine. The essential: it must be crunchy, not soft. If your bag has been open for a long time and gives off a slightly rancid smell, throw it away without hesitation. An almond or cashew granola adds a depth of flavor that plain granola just doesn’t provide.
• Red Berries — Strawberries, raspberries, blueberries — the classic trio. Out of season, frozen berries work perfectly if you let them thaw for 20 minutes in the fridge before using. Above all, don’t put them in directly frozen, or you’ll get an unappealing pink soup at the bottom of the glass.
• Honey — Just a drizzle, not a tablespoon. Acacia is mild and floral, chestnut is bolder and woodier. Both work. If you don’t have honey on hand, a bit of maple syrup does the trick perfectly — different taste, same intention.