Begin by peeling your mandarins, then puree in a blender or food processor. Next, add a spoonful of pureed mandarins into each popsicle mold and then add a spoonful of vanilla yogurt. Continue layering the two until there is a 1/2″ gap at the top of the mold. Fill this gap with granola, pressing it down into the yogurt. Then add your popsicle stick and freeze for 4 hours or until solid. Run the mold under hot water to unmold the popsicles to serve.
I kept my layers fairly separate because I love the contrast of the citrus and the creamy vanilla yogurt, but you could always mix the pureed mandarin oranges and yogurt for a more well blended popsicle.