Lavender Yogurt Parfait

1. Preheat oven to 325ºF (163ºC). Line a large baking sheet with parchment paper or a silicone mat. I prefer to use a silicone mat for baking granola to prevent burning.
2. In a large bowl, mix all the granola ingredients together except for the egg white.
3. Using an electric mixer with a whisk attachment, mix the egg white in a bowl until the egg whites become frothy. I mixed it for about 1 minute. Pour the egg white on top of the granola and stir everything gently to distribute the egg white.
4. Spread out the granola on top of the baking sheet.
5. Bake for 35 to 45 minutes or until the granola is browned. Rotate the baking sheet once for even heat distribution. Nudge the middle of the granola a few times if you want some loose granola as well as clusters. Let the granola cool completely before breaking it into clusters.
6. While the granola is baking, mix the Greek yogurt with 1/2 to 1 teaspoon of lavender, depending on your taste. Refrigerate the yogurt for at least 30 minutes before serving to allow the lavender flavor to set in.
7. To make the parfait, alternate layers of yogurt, granola, and raspberries.
8. Store leftover granola in an airtight container in room temperature.