Preheat oven to 150 degrees celsius.

Grease and line a 30X20cm slice tray with baking paper.

Place the rolled oats into a bowl and set aside.

Place the coconut oil and honey into a microwavable safe bowl.

Heat for 30 seconds.

Add the brown sugar and stir to combine.

Heat for a further 30 seconds.

Add the cinnamon, allspice, salt and vanilla and stir.

Pour the liquid over the rolled oats and stir to combine.

Place the granola mixture into the prepared tin and bake for 30 minutes or until lightly golden brown.

During the cooking time, remove the mixture every 10 minutes and stir well.

With 5 minutes cooking time remaining, add the dried cranberries and stir to combine.

Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up.

Break the granola into clusters.

The granola can be kept in an airtight container in the fridge for up to 4 weeks.

To assemble the parfaits, place a 100g of vanilla bean yoghurt into the bottom of each serving glass and top ½ cup of granola. Sprinkle over chopped fresh berries and crushed pistachios. Drizzle with a little honey.