Prep time: 5 minutes
Freeze time: 3 hours
Makes: 12 mini cups
-1-2 blueberry greek yogurt containers (or any flavor you like)
-1/2 cup/125ml granola
-1/2 cup/125 ml fresh berries (raspberries, strawberries, blueberries, blackberries)
Line a mini muffin pan with cupcake liners.
Break the granola, making sure you don't have large pieces. Add enough granola to cover the bottom of each cup. After filling the cups with greek yogurt, almost to the top, add the fresh berries to the top.
Freeze for 1-3 hours until the yogurt starts to harden. Store the rest in a zip-lock freezer bag. This will stay stored for up to a week. Enjoy!