Granola cups with vanilla yoghurt and strawberry

from Sandra Bekkari, Fiordifrutta, Sweet
  • Level
  • Duration
    15 min. (Preparation)
    15 min. (Cooking)
  • Portions
    6 cups


For the cups
  • 100 g oat flakes
  • 40 g mixed nuts, chopped roughly
  • 1 large egg, the white
  • 1 ½ tbsp Mielbio
For the filling
  • 4 tsp Greek yoghurt
  • pulp of 1 vanilla bean (or ½ tsp vanilla extract)
For the topping
  • 6 strawberries
  • some lemon balm or fresh mint leaves
  • Fiordifrutta Strawberries and wild strawberries with mint


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.

Sandra Bekkari
Recipe by

Sandra Bekkari

Sandra Bekkari has been guiding people towards a healthy lifestyle for about 25 years. In 2008 she developed the Sana method, a simple and feasible 7-step plan focused on enjoying tasty and pure food. Her books have been sold about 600,000 copies and with her own cooking show she taught Flanders to enjoy a healthy meal. Sandra today works with a network of 30 Sana coaches, nutritionists and dietitians who successfully apply her method in their practice every day. More information about Sandra and her Sana method can be found at or on her Instagram and Facebook pages.


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