In a medium bowl, combine the fat-free vanilla Greek yogurt, brown sugar, ground cinnamon, and optional nutmeg. Whisk until smooth and creamy, about 1-2 minutes.

Gently fold the granola into the yogurt mixture using a spatula.

Divide half of the yogurt mixture among the freezer pop molds or paper cups, filling each about halfway.

Layer half of the sliced peaches over the yogurt mixture in each mold.

Take the remaining yogurt mixture and layer it evenly over the peaches.

Insert the pop sticks into the molds or cover paper cups with foil and insert sticks.

Place the molds or cups in the freezer and allow the pops to freeze for at least 4-6 hours.

Once frozen, remove the pops from their molds by gently pulling on the sticks or running under warm water.