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Grease a 9" loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).
Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and ½" up sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.
Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.
In a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.
Decorate with fruit as desired and serve immediately.