Toast the Topping: Place the pecan halves in a dry small skillet over medium-low heat. Toast for 3–4 minutes, shaking the pan frequently, until fragrant. Add the rolled oats and toast for another 1–2 minutes until the oats are lightly golden. Remove from heat and set aside to cool completely. Once cool, roughly chop the pecans.

Create the Fruit Base: In a high-speed blender, combine 2 cups of the frozen berries, almond milk, vanilla extract, and the lime juice. Blend for 45–60 seconds until completely smooth and creamy.

Hydrate the Chia Seeds: Pour the fruit mixture into a large airtight container (e.g., a 1-quart glass jar). Add the chia seeds and whisk vigorously for 1 minute to ensure they are fully incorporated and no clumps remain.

First Chill & Whisk: Seal the container and place it in the refrigerator for 25 minutes. After the initial chill, remove the container and give the pudding another thorough whisking. This step is key to preventing clumps.

Final Set: Reseal the container and return it to the refrigerator to set for a minimum of 6 hours, or overnight. The pudding is ready when it is thick, spoonable, and the chia seeds have fully gelled.

Assemble the Parfaits: Divide half of the chia pudding evenly among the four serving glasses. Add a layer of the non-fat Greek yogurt, followed by a sprinkle of the remaining 1 cup of berries. Top with the remaining chia pudding, another dollop of yogurt, and garnish generously with the toasted pecan-oat topping and fresh lime zest.