A simple yet indulgent summer breakfast – these vegan and gluten-free strawberries and cream bircher bowls are naturally sweetened and topped with a fresh strawberry compote and fluffy coconut whipped cream. A hint of cinnamon and a drizzle of honey completes this delicious high fiber breakfast. Advanced preparation is required, but takes almost no effort.
This post was made in partnership with Paderno, however all thoughts and opinions are my own (as usual). Thank you for supporting brands that help make The Simple Green possible.
Why I love Bircher Museli
Oatmeal has been my go-to breakfast for years- it’s nutritious, easy to prepare and extremely versatile. Come summer, my oatmeal is laden with fresh fruits, specifically berries, direct from our yard or local market. Nothing compares to the flavour of the fresh strawberries- the kind that literally melts in your mouth when they’re at peak ripeness.
And, while I adore the abundance of summer, I can do without the heat most days. So, when the weather is too hot for a cozy bowl of hot oats, I opt for a Bircher breakfast.
Bircher muesli has been around for many years- it’s the original overnight oats. It’s basically a cold breakfast cereal made from a base of rolled oats and mixed with dried or fresh fruit, nuts, and seeds. What makes Bircher muesli different than regular muesli is that it’s mixed with fruit juice or dairy and left overnight to soften the oats. You can sweeten your Bircher anyway you like- for me, a simple drizzle of honey or maple syrup adds the perfect touch.
Today, I’m partnering with Paderno to bring you an indulgent, yet healthy version of this old world breakfast; a dairy-free strawberries and cream Bircher bowl. If you’re not familiar with Paderno, they’re a high-quality Canadian cookware and bakeware company. I’ve been working with the Paderno line for a year now and their pieces are a superb addition to our kitchen. I love how they blend practicality, precision and beauty into their products. As a result, everyday meal prep is that much more appealing!
Recently, Paderno added small appliances to their line which I very much enjoy using. This strawberries and cream bircher bowl makes good use of the compact and powerful 3-Cup Food Chopper It processes the rolled oats into finer texture to create a really creamy breakfast. It can even be used to chop your strawberries if you’re in a pinch. It’s lightweight, easy to maneuver and makes quick work of any chopping task. The Paderno 10-Speed Hand Mixer does a fantastic (and quiet) job of whipping the coconut cream to fluffy peaks. And let’s not forget about tea- their 1.7L Cordless Electric Kettle makes enough hot water for all those cups of matcha I need during the day.
Keys to making the best strawberries and cream bircher bowl
This recipe is best if prepared the night before- process and mix your oats with almond milk and pop your can of coconut milk in the fridge. Come morning, you can quickly prep the strawberries and whip the coconut cream for a total of 8 minutes work. Alternatively, if you’d prefer skipping the overnight preparation, use a dairy-free vanilla yogurt in place of the coconut cream. Moreover, you can leave your oats to plump in the fridge for as little as 30 minutes, however, they’re better if left overnight. If you’re concerned about gluten, be sure to source certified gluten-free oats for this recipe.
Pro Tip – use fresh and ripe strawberries for this recipe. How can you tell if strawberries are ripe? They will have a deep red colour throughout and smell sweet and strawberry-like. Of course, not all strawberries are red; some are orange-y, white or pinkish. As such, use their aroma to best predict ripeness. And, if you smell any hint of mold, steer clear.
Signing off with a big thank you to Paderno for partnering with me. You can view the new small appliance line by visiting their website, or follow along on social media #itsacookingthing or @padernokitchenware (Facebook, Instagram) and @padernocookware (Twitter).
If you give this recipe a go, leave me a comment below; I love getting your feedback.
Strawberries & Cream Bircher Bowl
A simple yet indulgent summer breakfast – a naturally sweetened strawberry compote is combined with creamy Bircher oatmeal and topped with fluffy coconut whipped cream. A hint of cinnamon and a drizzle of honey completes this recipe. This recipe is best prepared the night before you plan to eat it- this will ensure you coconut cream whips properly and will give your oats a really creamy texture.
- 1 cup rolled oats
- 1 cup plain almond milk
- 1/2 teaspoon vanilla bean paste
- 2 tablespoons maple syrup or honey
- 200 grams fresh strawberries
- 1 orange juiced
- 1 can (398ml) full fat coconut milk refrigerated overnight
- 1 tablespoon maple syrup
- 1/8 teaspoon ground cinnamon
- 1 pinch vanilla bean seeds or 1/8 tsp vanilla bean paste
- Drizzle of maple syrup or honey
Prepare the Oats
Place the rolled oats in the Paderno 3-Cup Food Chopper (or a small food processor) and process on speed 2 until the oats resemble a coarse sandy texture (crumbly and with some larger pieces). Place the oats, almond milk, vanilla bean paste, and maple syrup into a large bowl. Stir to combine then cover and place in the fridge for minimum 30 minutes or overnight.
Prepare the Strawberry Compote
Remove the leaves from the strawberries. Coarsely chop the berries (to save time, the Paderno 3-Cup Food Chopper can also be used here). Place the strawberries and orange juice into a small saucepan over medium heat. Cook the strawberries until soft and the juices start to run. Remove from heat and let cool.
Prepare Coconut Whip
While the strawberries cool, prepare the cinnamon coconut whip. Remove the can of coconut milk from the fridge and invert. Open the bottom of the can and drain off/discard the coconut water.
Scoop out the thick coconut fat from the bottom of the can and place into a medium bowl. Add the vanilla, cinnamon and maple syrup and whip until light and fluffy.
Portion the Bircher oats into two bowls. Top with strawberries, a good dollop of coconut whip and a drizzle of honey or maple syrup. Serve and enjoy.
Avoid using organic coconut milk as it won’t separate as well as conventional brands. If you prefer, dairy-free vanilla yogurt can be used in exchange for the coconut whip. Each aspect of this recipe can also be prepared and stored in the fridge up to a day in advance, however, I recommend letting the coconut whip soften at room temperature for 20 minutes before serving. Source certified gluten-free rolled oats if you’re concerned about trace amounts of gluten.