In a large mixing bowl, combine rolled oats, almond butter, honey, and vanilla extract. Stir everything together until fully mixed and the oats are well-coated.

Line a muffin pan with cupcake liners. Evenly distribute the granola mixture into the bottom of each liner, pressing firmly to create a sturdy base.

Spoon Greek yogurt into each cup, filling them just above the granola layer. Use a spatula to smooth the tops.

Wash and slice your fresh berries, then place them on top of each yogurt layer. Get creative with the arrangement.

Carefully place the muffin pan in the freezer and allow the cups to freeze for at least 3 hours.

Once frozen, remove the muffin pan from the freezer and let the cups sit at room temperature for 5-10 minutes before serving.