In a mixing bowl, combine rolled oats, almond butter, honey, and vanilla extract. Stir until well combined.

Line a muffin pan with muffin liners and press the granola mixture firmly into the bottoms of each liner, about ¼ inch thick.

Spoon Greek yogurt into each muffin cup on top of the granola crust until just below the rim.

Scatter fresh berries over the yogurt layer, pressing them gently into the yogurt.

Transfer the muffin pan to the freezer and allow the cups to freeze for at least 3 hours.

Once frozen, remove the granola cups from the liners and store in an airtight container in the freezer.

Let the cups sit at room temperature for 5-10 minutes before serving for best texture.