Granola cups with vanilla yoghurt and strawberry

Ingredients

FOR THE CUPS

• 100 g rolled oats
• 40 g mixed nuts, roughly chopped
• 1 large egg, the white only
• 1 ½ tbsp Mielbio

FOR THE FILLING

• 4 tbsp Greek yoghurt
• seeds of 1 vanilla pod (or ½ tsp vanilla extract)

TO FINISH

• 6 fresh strawberries
• a few leaves of lemon balm or fresh mint
• Fiordifrutta Strawberries and wild strawberries with mint

Method

Preheat the oven to 180 °C. Put the oats and nuts in a bowl and stir.

Mix the egg white with the honey, add to the nut and oat mixture and mix well.

Divide the mixture between silicone muffin moulds, press down firmly and make sure the edges stand up straight so you get little cups.

Bake the cups for 12-15 minutes in the preheated oven. Remove from the oven and leave to cool for 15 minutes before taking them out of the moulds.

Mix the yoghurt with the vanilla. Fill the cups with the Greek yoghurt. Finish with the strawberry-mint jam, pieces of fresh strawberry and the lemon balm or mint.

Tip: you can also press the “dough” into one large tin to make a breakfast tart.