YIELD: Makes 24 bites
2 cups – Greek yogurt
1/4 to 1/2 cup – milk
3 T – honey
For the jam:
2 cups – mixed berries
1/4 cup – honey
For the granola:
2 cups – old fashioned rolled oats
3/4 cup – nuts of your choice, chopped
3 T – coconut oil, melted
3 T – honey
1 tsp. – vanilla extract
1/2 tsp. – cinnamon
pinch – salt
For Granola: Preheat oven to 350°F.
In a bowl, mix together the oats, nuts, cinnamon, and salt. Stir in the oil, honey and vanilla extract until well combined.
Spread mixture 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.
For Jam: Combine the berries and the honey in a saucepan 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.
For Bites: In a bowl, whisk together the Greek yogurt, milk, and honey until the mixture 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 the top, filling each one nearly to the top of the cup.
Sprinkle the tops with a little more granola. Cover with plastic wrap and freeze for at least three hours or overnight.