Preheat the oven to 180 °C. Put the oat flakes and nuts in a bowl and stir.
Mix the egg white with the Mielbio, add to the nut and oat flake mixture and mix well.
Divide that mix between silicone muffin moulds, press down well and make sure the edges are upright so that cups are formed.
Bake the cups for 12 to 15 minutes in the preheated oven. Remove from the oven and allow to cool for 15 minutes before removing from the moulds.
Mix the yoghurt with the vanilla. Fill the cups with the Greek yoghurt. Top with Fiordifrutta strawberries and wild strawberries with mint, pieces of fresh strawberry and the lemon balm or mint leaves.
Tip: You can also put the “dough” in a large mould and make it into a breakfast cake.
