Line a muffin tin with cupcake liners to prevent sticking and maintain cup shape.

Add granola to each liner, pressing firmly to form a compact crust. Add a small drizzle of melted coconut oil or honey if needed for binding.

In a bowl, combine yogurt with optional honey and vanilla extract. Stir until smooth.

Spoon yogurt mixture over granola base, leaving slight space at the top.

Gently press fruit into yogurt.

Freeze for 2–4 hours until firm.

Let sit briefly at room temperature before serving.