Heat the oven to 325 °F. Line a jelly roll pan with a piece of parchment paper.
In a large mixing bowl, stir together the sugar, butter, honey, vanilla extract, almond extract and salt. Stir in the oats.
Transfer the granola to the prepared jelly roll sheet and spread into an even layer.
Bake for 15-20 minutes, rotating the pan halfway through, until the granola near the edges of the pan starts to brown. Keep a close eye on it as all ovens are different. Stir the granola thoroughly and then bake for another 5-10 minutes or until uniformly lightly browned. The granola will still be soft but will crisp up as it cools.
Let the granola cool completely on the pan. Store in an airtight container for up to 3-4 weeks.
For the parfaits:
Layer 1/4 cup Greek yogurt into the bottom of a dessert glass (my glasses have a capacity of 10-ounces).
Top with 2 tablespoons granola, followed by 1/4 cup berries.
Do one more layer of yogurt, granola and berries.
Serve immediately.
Notes
If you need these to be gluten-free, make sure all your products are certified gluten-free.
If you leave the granola container open and it becomes soft, you can crisp it back up by baking at 325 degrees F for 5-10 minutes.