In a medium mixing bowl, combine the rolled oats, milk, Greek yogurt, maple syrup, vanilla extract, cinnamon, and salt. Stir until everything is evenly mixed and the oats are fully coated.
Divide the mixture evenly among 2-3 mason jars or airtight containers, filling each about three-quarters full. Seal the lids tightly.
Refrigerate for at least 8 hours or overnight, allowing the oats to absorb the liquid and soften to a creamy consistency.
Store the granola separately in small containers or resealable bags to keep it crunchy.
When ready to eat, give the oats a quick stir to redistribute any settled liquid. If the mixture is too thick, add a splash of milk and stir again.
Top each jar with a generous handful of granola, fresh berries, and a drizzle of honey just before serving. Enjoy cold or microwave for 30-45 seconds if you prefer them warm.
