For the Pretzel Granola

1. Preheat oven to 350 degrees.
2. In a large bowl, combine oats, brown sugar, pretzels (coarse and fine), and salt and mix together.
3. In a small bowl, melt honey and coconut oil together in the microwave for 20 seconds. Add vanilla extract.
4. Pour honey mixture into oat mixture and stir well to coat.
5. Spread the oats evenly onto a parchment or Silpat lined baking sheet. Bake for 5 minutes, then stir the oats around on the baking sheet. Return to the oven for 5-7 more minutes. Watch closely for the granola to turn a light golden brown.
6. Remove the granola from the oven and pour onto a large piece of parchment paper. Spread it out to a layer about 1/4 inch thick, and allow it too cool completely (about 1 hour).
7. Break it into pieces and store in an airtight container.

For the Sweet Cream Yogurt

1. In a small bowl, whisk together yogurt, brown sugar and cream until smooth. Refrigerate until ready to use.

For the Parfait

1. In two jars or glasses, layer 1/4 cup berries, followed by 1/4 cup yogurt cream, followed by 1/4 cup granola. Repeat the layers one more time.
2. Refrigerate until ready to serve. The granola will soften up a bit as it sits in the fridge, so if you prefer it to stay crunchy, serve immediately.