Remove the grapes from the stems. Place the grapes in a frying pan with the sugar and lemon juice. Bring to a simmer, stirring to dissolve the sugar and warm the grapes. Cook for 2-3 minutes until the grapes release a little juice. Remove from the heat. Set aside to cool completely.
Place the yoghurt and honey in a bowl and swirl to combine. Stir in the sesame seeds.
Spoon ¼ cup of granola into the base of 4 x 350ml glass jars. Spoon half of the yoghurt mixture on top. Top each with a large spoonful of grapes and some of the syrup. Repeat the layers. Sprinkle with extra seeds. Seal the jars and refrigerate for 1 hour to firm or serve immediately.
TipGranola will become soft like bircher muesli if left for longer than 1 hour in the fridge.
TipThe grape syrup can made up to 2 days ahead. Store covered in fridge.