1) Toast the nuts in a dry frying-pan over a medium-high heat until golden and fragrant, about three minutes. Chop them coarsely then set aside.
2) In a medium bowl, stir together the yoghurt, milk, honey, oats, and vanilla. Divide the oat mixture evenly among four small dishes or parfait glasses. Top each with a quarter of the berries, then two tablespoons of nuts. Cover tightly and refrigerate overnight.