Healthy Yogurt Berry Parfait

Next time you are feeling stressed, skip the ice cream and instead enjoy a colourful yogurt parfait.
Nuts
Stress runs you down, which leaves you open to sickness. Almonds, pistachios and walnuts can boost your immune system with vitamins and zinc. 
Chocolate
Research indicates that dark chocolate may lower levels of stress hormones. Chocolate also contains sugar (a carbohydrate), so it releases mood-improving serotonin. It's all right to indulge; just keep the portions in check. ​

Add a variety of nuts and chocolate to this parfait to help reduce stress and add nutrient dense goodness to a delectable dessert or afternoon snack. 

WHAT YOU NEED
1/3 cup low-fat greek yogurt
1/3 cup fresh or frozen mixed berries
1 tablespoon maple syrup
1 tablespoon

Easy Homemade Granola:
2 tablespoons maple syrup
1 teaspoon extra-virgin raw coconut oil
1/2 cup old-fashioned oats
1/4 cup sliced raw almonds
1/4 cup raw sunflower seeds
Kosher salt
Nonstick cooking spray
Shaved Dark 70% Chocolate

WHAT YOU NEED TO DO

1. Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.

Easy Homemade Granola:
Yield: 1 cup

1. Heat an oven to 350 degrees F.
2. Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month. 

adapted from https://www.foodnetwork.com