Nutrition per serving may change if servings are adjusted.
2 cups rolled oats
1 cup sunflower seeds
⅓ cup honey
Pinch of salt
¼ cup chopped unsweetened dried pineapple
¼ cup chopped dried apricots
½ cup whole-milk plain yogurt
Preheat oven to 400°F.
Spread oats and sunflower seeds on a rimmed baking sheet. Bake until fragrant, 5 to 8 minutes.
Coat a 9-inch pie pan with cooking spray. Cook honey in a medium saucepan over medium-high heat, without stirring, until large foamy bubbles form, 2 to 4 minutes. (The bubbles will start out small and increase to about ¾ inch or larger when the honey is done.)
Immediately pour the toasted oat mixture and salt into the honey; stir until completely coated. Quickly press the granola into the prepared pan using a heat-resistant spatula coated with cooking spray. Top the granola with a circle of pineapple pieces in the center of the pan and then create a ring of apricot pieces around it, stopping about 2 inches from the edge. Gently press the dried fruit into the granola. Let cool for 30 minutes. Cut into 8 wedges and transfer to a wire rack to cool completely.
Line a baking sheet with parchment paper. Place the wedges on the pan and spoon 1 tablespoon yogurt onto the bottom third of each wedge. Place in the freezer until the yogurt hardens, about 15 minutes. Serve immediately.
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month.