In a small bowl, combine the peanut butter, honey, and a pinch of sea salt, stirring until well blended and smooth. Add the crushed granola (breaking it into roughly 1/4-inch pieces as you add it) and stir until the mixture is evenly combined and holds together when pressed. The granola acts as a binder and adds structure to the base, so make sure it's distributed throughout rather than clumping in one area.

While the peanut butter base mixture sets for a moment, prepare your yogurt by whisking together the Greek yogurt and vanilla extract in a separate bowl until smooth and combined. Chop the walnuts finely and set aside. This ensures all components are ready to assemble quickly—I like to have everything prepped so the assembly stays organized and the bites chill evenly.

Place muffin liners into a standard muffin tin. Divide the peanut butter-granola mixture from Step 1 evenly among the liners (about 2-3 tablespoons per cup), then press firmly into the bottom and slightly up the sides using the back of a spoon or your fingers to create an even base. This packing ensures the base stays intact when you remove the bites later.

Spoon the vanilla yogurt mixture from Step 2 over each peanut butter base, filling each liner about three-quarters full. Top each bite with a small handful of berries, a sprinkle of chopped walnuts, and a light drizzle of honey. I recommend distributing the toppings evenly so each bite has a balanced flavor and texture throughout.

Place the muffin tin in the freezer for 30 to 60 minutes, or until the bites are frozen solid but not rock hard. When ready to serve, let them sit at room temperature for 2-3 minutes to soften slightly, which makes them easier to remove from the liners. Pop them out gently and serve immediately for the best texture—creamy frozen yogurt with a satisfying crunch from the granola and walnuts.