Preheat oven to 350 degrees Fahrenheit.

Measure and whisk together the honey, canola oil, and cinnamon in a large bowl.

Measure and add the oats and almonds, and stir until coated thoroughly with the honey mixture.

Spray a baking sheet with non-stick cooking spray.

Spread oat mixture evenly onto the baking sheet.

Bake for 10-20 minutes until lightly browned, stirring every 5 minutes to cook granola evenly.

Remove from oven and cool completely, before placing in a bowl.

Measure and stir dried fruit into cooled granola.

Rinse and cut leafy tops off of strawberries. Cut strawberries into 1/4-inch-thick slices, should yield about 3 cups.

Layer 1/4-cup yogurt into each of six parfait cups or bowls, followed by 1/4 cup sliced strawberries, and 2 Tablespoons granola.

Repeat layers one more time, ending with a layer of granola.

Top with optional sliced almonds if desired.

Assemble parfait layers just before serving, so granola stays crunchy. Substitute any high-fiber cereal you like for the granola. Substitute any diced or sliced fruit for the strawberries. The parfait looks best when served in a clear cup or bowl. Try topping with rinsed and chopped fresh mint leaves for extra flavor and color. The granola can be made ahead and stored in an airtight container for up to three weeks in the refrigerator or at room temperature.