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.
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.
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.
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.