Vegan Coconut Bircher Muesli

With all of our great vegan cookbooks, we couldn't not embrace Veganuary this year! We thought we'd kick things off with the most important meal of the day: breakfast.

This bircher muesli is great to make the night before so you can just grab it and go in the morning. All that’s left to do is add your toppings.



95 g rolled oats

235 ml coconut or almond milk

1 medium sweet apple (such as Honeycrisp or Pink Lady), grated

1 tablespoon flax seeds

1 teaspoon maple syrup

¼ teaspoon ground cinnamon

pinch of salt

1 teaspoon lemon juice


300 g mixed fresh or frozen berries (I love a mixture of raspberries, blueberries and/or blackberries)

1 teaspoon maple syrup

pinch of ground cinnamon

1 teaspoon chia seeds (optional, although you will have to extend the cooking time by a little if you leave them out)


toasted nuts and seeds

toasted coconut flakes

hemp seeds

almond butter

2 medium-sized sterilized jars with lids



In a medium bowl, mix the muesli ingredients together until well combined. Portion between the two jars, cover with the lids and refrigerate overnight. (This gives the oats plenty of time to soften and soak up the flavours).

Make the berry compote straight after preparing the oats. Combine the mixed berries, maple syrup and cinnamon with 120 ml water in a small saucepan. Bring to a boil over a medium heat, then stir in the chia seeds (if using). Reduce to a simmer and cook for about 7–8 minutes, until the liquid has reduced and the mixture is taking on a jammy consistency. If you are not using chia seeds, the mixture will need cooking for about 10–13 minutes. Allow to cool, then place in the fridge overnight with the oats.

Serve the bircher muesli layered with or topped with the berry compote and any additional desired toppings.


For more vegan recipes, check out The Vital Vegan by Leah Vanderveldt, photography by Clare Winfield © Ryland Peters & Small.