Line a mini muffin tin with silicone liners or use a silicone mold.
Spoon about 1 teaspoon of Greek yogurt into the bottom of each liner.
Add a few fresh raspberries on top of the yogurt.
Sprinkle a little granola over the raspberries to create a crunchy top.
Freeze for at least 2 hours or until solid.
Once frozen, pop them out of the mold and store in a freezer-safe container.