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    Home » Recipes » All Recipes

    Vegan Strawberries & Cream Bircher Museli Bowls

    A simple yet indulgent summer breakfast, these vegan and gluten-free strawberries and cream Bircher museli 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.

    JUMP TO RECIPE

    head on image of a person holding a bowl of strawberry and cream bircher museli.
    overhead image of a bowl of strawberry vegan bircher museli on a wooden backdrop.

    What is 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 Bircher museli breakfast

    head on image of strawberry vegan bircher museli with a golden spoon and a small food processor in the background..

    An old fashioned healthy 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.

    image of a hand drizzling honey into a bowl of vegan bircher museli.

    A few words about my sponsor for this post

    Today, I'm partnering with Paderno to bring you an indulgent, yet healthy version of this old world breakfast; a strawberries and cream vegan Bircher museli 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!

    a person whipping coconut cream with a hand mixer. and a bowl of strawberries to the left.

    The Paderno Small Appliance Line for easy Vegan Bircher Museli

    Recently, Paderno added small appliances to their line which I very much enjoy using. This strawberries and cream bircher museli 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.

    head on image of baker processing rolled oats in a small food processor.

    These Vegan Bircher Museli Bowls are:

    • Dairy-free
    • Easy to make
    • Satisfying
    • High in fiber
    • Naturally sweetened
    • Creamy and indulgent
    overhead image of a bowl of vegan bircher museli on a wooden surface with a bowl of strawberries on the right and a honey dipper.

    Keys to making the best vegan strawberries and cream bircher museli bowl

    • Prepare 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.
    • Use Certified Gluten Free Oats -If you're concerned about gluten, be sure to source certified gluten-free oats for this recipe.
    • Use Fresh Strawberries - 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.
    • an overhead image of strawberries in a saucepan.
    • head on view of a small food processor with a bowl of strawberries in the background.
    a head on view of a bowl of strawberry bircher museli on a wood surface with a linen.

    Make Ahead Option

    If you forgot to make the museli the night before (the best option), you can leave your oats to plump in the fridge for as little as 30 minutes. Again, they're better if left overnight to soften and plump.

    You can also make the strawberry compote the night before and keep it in the fridge until ready to use in the morning.

    head on image of a bowl of vegan strawberries and cream bircher museli sitting by a window.

    A Thank you to my sponsor

    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 on Facebook or Instagram and on Twitter @padernocookware.

    an overhead closeup image of a bowl of bircher museli with strawberries and a gold spoon.
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    Vegan Strawberries & Cream Bircher Museli Bowls

    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.

    Course Breakfast
    Cuisine Swiss
    Keyword berries, coconut cream, oats
    Prep Time 12 hours
    Cook Time 8 minutes
    Total Time 12 hours 8 minutes
    Servings 2 people
    Calories 481 kcal
    Author Heidi Richter

    Ingredients

    • 1 cup rolled oats
    • 1 cup plain almond milk
    • ½ 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
    • ⅛ teaspoon ground cinnamon
    • 1 pinch vanilla bean seeds or ⅛ teaspoon vanilla bean paste

    Optional

    • Drizzle of maple syrup or honey

    Instructions

    Prepare the Oats

    1. 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

    1. 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

    1. 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.

    2. 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.

    Assembly

    1. 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.

    Recipe Notes

    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.

    Nutrition Facts
    Vegan Strawberries & Cream Bircher Museli Bowls
    Amount Per Serving
    Calories 481 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 13g81%
    Sodium 328mg14%
    Potassium 486mg14%
    Carbohydrates 71g24%
    Fiber 8g33%
    Sugar 31g34%
    Protein 7g14%
    Vitamin A 147IU3%
    Vitamin C 94mg114%
    Calcium 246mg25%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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