Place the minipiade in a muffin tin, shaping them to fit the container. Bake at 180°C (fan-assisted) for approximately 15 minutes until the baskets become golden and crispy. Once baked, let them cool.

In a bowl, mix Greek yogurt with sugar, and fill the cooled baskets using a piping bag. Garnish the baskets with granola or a mix of dried fruits and nuts, fresh berries, and drizzle melted chocolate over the top.