To make the raspberry chia jam, add the frozen raspberries and maple syrup to a small pot and place over a medium-low heat. As the raspberries begin to thaw, use the back of a spoon or a fork to mash them into a pulp. Remove from the heat.
Add the chia seeds, and mix through evenly. Pour the jam into a heat proof dish, cover and place in the fridge to thicken for 20mins. (This step can also be completed the night before to save time in the morning).
To assemble the parfait, add half of the yoghurt to the bottom of a jar or glass, followed by half of the jam and then half of the granola. Repeat this process with the remaining yoghurt, jam and granola, respectively. Top with the fresh raspberries, and enjoy!