1. In a large skillet over medium-high heat, cook almonds until toasted, about 3 to 5 minutes; watch carefully to make sure they don't burn. Transfer to a plate to cool.

2. In a medium bowl, toss together oats, pumpkin seeds, allspice, and salt. In skillet used to toast almonds, heat oil and honey over medium heat. Add oat mixture to skillet and cook, stirring frequently, until fragrant and golden, about 3 to 5 minutes. Spread mixture on a baking sheet or cutting board to cool.

3. In a medium bowl, stir together yogurt and vanilla. Divide half the yogurt among four wide-mouth glasses or jars. Top with half the granola and half the berries. Repeat with another layer of yogurt, granola, and berries. Garnish with almonds. Serve immediately.

3. In a medium bowl, stir together yogurt and vanilla. Divide half the yogurt among four wide-mouth glasses or jars. Top with half the granola and half the berries. Repeat with another layer of yogurt, granola, and berries. Garnish with almonds. Serve immediately.

Source: Hannaford fresh Magazine, November - December 2014