Preheat your oven to 350°F. Line a standard-sized muffin pan with 9 muffin liners.
In a bowl, combine the oats, pecans, cinnamon, salt, melted coconut oil and honey. Stir until completely combined. Spoon about a tablespoon of the granola mixture into each of the 9 muffin papers, pressing into the bottoms using your fingers or a spoon. Bake for 10 minutes and cool completely.
In a large bowl or stand mixer, beat the cream cheese until smooth. Add the Greek yogurt, maple syrup, egg and vanilla extract. Beat for a few minutes until completely smooth.Divide the filling evenly between the muffin liners.
Bake in the oven for 25 or so minutes, until centers are set (they may have a very slight jiggle still).
Allow to cool completely and then place in the refrigerator to chill. Top with berries before serving. Store leftovers in the refrigerator.