Line a 9x9 inch baking pan with parchment paper, ensuring slight overhang for extraction.

In a medium mixing bowl, whisk Greek yogurt, honey, and vanilla extract until the mixture reaches a smooth, homogenous consistency.

Transfer the yogurt mixture to the lined pan and spread evenly with an offset spatula to a depth of approximately 0.5 inches.

Distribute sliced strawberries, blueberries, granola, and chia seeds uniformly across the surface of the yogurt.

Gently press the toppings into the yogurt to ensure structural adhesion during the freezing process.

Place the pan on a level surface in the freezer for a minimum of 3 hours, or until the substrate is completely solidified.

Extract the frozen block using the parchment overhang and place on a cutting board.

Using a sharp knife, divide the block into 8 uniform rectangular bars.

Serve immediately or store in an airtight container at or below 0 degrees Fahrenheit.