Wash the grapes thoroughly and pat them completely dry with a clean kitchen towel—this is crucial because any moisture will prevent the yogurt from adhering properly. Spread the dried grapes on a parchment-lined baking sheet or tray in a single layer and freeze for at least 2 hours, or until they're solid and very cold. Cold grapes will help the yogurt coating set quickly when dipped.

In a small bowl, combine the Greek yogurt, honey, and sea salt, stirring until smooth and well combined. The honey adds subtle sweetness and helps create a slightly thicker consistency, while the salt enhances the overall flavor. Set this mixture aside at room temperature—you want it slightly softer than straight-from-the-fridge yogurt so it coats the cold grapes without being too stiff.

Place the granola in a shallow bowl or plate and crush it into small, bite-sized pieces using the back of a spoon or your fingers—you want pieces small enough to coat the grapes evenly without being powdery. This step is best done while the grapes are finishing their initial freeze so everything is ready when you need it.

Remove the frozen grapes from the freezer and insert a toothpick into each one—this gives you a handle for dipping and helps you work quickly so the grapes stay cold. Working in batches of 5-6 grapes at a time, dip each toothpick-speared grape into the yogurt coating mixture from Step 2, twirling gently to coat all sides, then immediately roll it in the crushed granola from Step 3. I like to press the granola gently onto the yogurt so it adheres well rather than just rolling it lightly. Place each coated grape back on the parchment-lined tray as you finish.

Once all grapes are coated and arranged on the tray, return them to the freezer for at least 2 hours, or until the yogurt coating is completely frozen and solid. Just before serving, carefully remove the toothpicks by wiggling them gently side-to-side and pulling straight out. Serve the frozen yogurt grapes immediately while they're still cold and crispy.