• Preheat oven to 350 degrees. In a bowl, mix together the oats, nuts, cinnamon, and salt. Stir in the oil, honey, and vanilla extract until well combined. Spread the mixture out onto a baking sheet. Bake for 10 minutes, then stir. Return to the oven and bake another 7-10 minutes or until granola is golden brown. Scrape the pan as soon as it gets out of the oven, then leave on the baking sheet to cool.
• Meanwhile, make the jam. Combine the berries and the honey in a sauce pan and bring to a boil. Reduce heat to an active simmer, and continue to cook for 8-10 minutes, or until berries are thickened and jam-like. Cool to room temperature or refrigerate overnight.

To make the bites:

• In a bowl, whisk together the greek yogurt, milk, and honey until the texture is pourable but not runny. Gently fold in the jam so a swirl remains throughout the yogurt, or, if you prefer, mix completely together.
• Line 2 mini muffin pans with 24 liners (foil liners work best, but paper works in a pinch). Place a couple pinches of granola in the bottom of each one. Spoon the yogurt mixture over top, filling each one nearly to the top of the cup. Sprinkle the tops with a little more granola. Cover with saran wrap and freeze for at least three hours or overnight.