Prepare the Toasted Walnuts: Place a medium, dry skillet (no oil needed) on the stovetop over medium heat. A non-stick or cast-iron skillet works well. Chop the nuts if using walnut halves.

Prepare the Strawberry Coulis: In a small saucepan, combine the strawberries and sugar. Cook over medium heat for 3–4 minutes, stirring occasionally, until the strawberries soften and release their juices. Mash the strawberries with a fork or blend for a smoother texture. Stir in the lemon juice and let the coulis cool to room temperature.

Prepare the Yogurt Mixture: In a small bowl, mix Greek yogurt with honey (if desired) until smooth. Adjust honey to taste.

Assemble the Yogurt Pots: Divide the yogurt evenly between serving glasses or bowls. Top with mixed fresh fruit. Sprinkle granola and almonds generously over the fruit and yogurt. Drizzle the cooled strawberry coulis on top for a sweet, tangy finish.

Brew the Coffee: While assembling the yogurt pots, brew your favorite coffee using your preferred method. Sweeten and add creamer if desired.

Serve: Enjoy the chilled yogurt pots alongside freshly brewed coffee.