Preheat oven to 350F. Lightly grease six muffin/cupcake molds of a nonstick pan. If you are worried about getting the granola cups out in one piece, you can also line with parchment paper, but mine came out with just the greasing.
Place one granola square inside the pan. Press on granola until it forms a cup shape, lining the inside of the muffin mold. If you need to, you should be able to remove granola from the edges to place in the center or anywhere else there may be holes.
Bake for about 8 minutes, until squares start to darken, but careful not to burn them.
Remove and let cool.
After cups are cool, gently remove them. I used a very thin blade around the edges and that helped them come out. Fill with about 1/4 cup of yogurt each and then top with fresh fruit.
