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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
  • 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

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.