In a medium bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth and evenly sweetened. Taste and adjust honey if you prefer it sweeter.
Gently rinse the raspberries and pat them completely dry with paper towels to prevent excess moisture. Set aside the prettiest 8-10 berries for topping.
Take four clear glasses or mason jars. Spoon 2-3 tablespoons of the honey yogurt into the bottom of each glass, spreading it evenly.
Add a layer of fresh raspberries on top of the yogurt in each glass, using about 1/4 cup berries per glass. Press them gently against the sides for a pretty presentation.
Spoon another layer of yogurt over the raspberries, using about 3 tablespoons per glass. Use the back of the spoon to gently spread and seal the fruit layer.
If serving immediately, top each parfait with 1/4 cup granola, a few reserved raspberries, and a sprinkle of sliced almonds. If making ahead, cover and refrigerate without the granola.
Just before serving, add the granola topping if you prepared them in advance. Drizzle with extra honey, garnish with fresh mint leaves, and serve with long spoons.
