(1 large baking pan or 10 small ones)
Prepare the granola first; mix the oatmeal, honey, sugar and oil in a bowl, stir well, and then add cinnamon, vanilla extract and walnuts. Once mixed, put in a baking pan with a silicone mat or Silpat underneath. Spread well and bake in a preheated oven at 340°F for 20 to 30 minutes, approximately, taking them out of the oven every 5-10 minutes to stir well. Make sure it is brown but not burnt. Once ready, allow to cool.
To make the parfait, first put plastic wrap on the base and edges of the mold you will use. Then, on the base of the mold, put granola, already cool, spreading it well.
Beat the cream until semi-whipped but not completely firm. Refrigerate until using.
Separately, beat the yolks with sugar until foamy and whiter, then add raspberries, stirring well. Add natural yogurt and, lastly, add cream in folding motion. Once done, put the mixture in the mold over the granola.
Put in the freezer until completely firm (it can take 4 to 8 hours, depending on the size of the mold).
When serving: unmold, dispose of the plastic wrap, and serve with more fresh raspberries.
*You can store the dessert frozen and covered for at least 2 months.