In a bowl, combine oats, cinnamon, almond butter, honey, and vanilla extract. Mix until it forms a sticky dough. If it’s too dry, add a little more almond butter and honey.

Line a muffin pan with muffin liners, and place a spoonful of the granola mixture into the bottom of each cup. Press firmly with your fingers to create a solid base.

Spoon Greek yogurt into each cup, filling them generously. Top with your choice of berries and sprinkle on any leftover granola.

Place the muffin pan in the freezer and let set for at least 4 hours.

Before serving, allow them to thaw for a few minutes at room temperature.