Finally! Ontario strawberries made their first appearance of the season at the market this week. I naturally had to get some and eat them all! Whenever I bite into a locally grown strawberry for the first time after a long and cold Canadian winter, it brings me back to the visits I took to my grand parents when I was just a little kid. They would grow wild in the grass of their endless backyard and I would pick them up one by one. They were so tiny that you needed hundreds to make one pie. Nothing compares to the taste of freshly picked strawberries. Here’s a perfect recipe for the warmer days of spring, a cold alternative to a warm porridge during winter. Prepare the Bircher the night before and add the toppings before serving in the morning. It keeps well for 3 days in the fridge so make a big batch and portion them individually in mason jars. Strawberries go really well with earl grey tea, but you can replace it with apple juice. This recipe also adapts really well to any season of the year. Here’s a few suggestions…

bananas + tahini + coconut milk

rose and rhubarb compote + granola + almond milk

peaches + blueberries + honey + fresh mint

apples + pears + cinnamon + walnuts

Apart from eating all of the strawberries, here’s a few things that filled my week…

If you are a blogger, you should really listen to the inspiring podcast Food Blogger Pro from Bjork of Pinch of Yum.
I can’t stop watching House of Cards on Netflix.
My head is constantly filled with the songs from Novo Amor’s new EP.
I promised myself I wouldn’t buy any cookbooks for a while (who was I really fooling here), but I couldn’t resist ordering the book The First Mess Cookbook from Laura of I love her website and her nourishing, plant-based and well balanced recipes, which is perfect since I’m craving lighter meals as summer is slowly settling in.


4 servings


300 g (3 1/3 cups) rolled oats
300 ml milk of choice
300 ml boiling water
2 tbsp earl grey tea or 2 tea bags
3 tbsp maple syrup
1/2 tsp salt

12-16 washed and cut strawberries
1 tbsp maple syrup
a few tablespoons of creme fraiche or plain yogurt
a sprinkle of bee pollen, hemp seeds, pumpkin seeds, toasted coconut flakes


The night before or at least an hour ahead, make the tea by steeping for at least 10 minutes. You want the tea to be concentrated to really taste the flavour of it. Then, stir together in a container the oats, milk, tea, maple syrup and salt. Cover and let it do it’s thing in the fridge overnight or for at least an hour.

A few minutes before serving, place the strawberries in a bowl, add 1 tbsp of maple syrup and toss to coat them. The texture of the bircher should be creamy. Taste and adjust the sweetness of it to your liking. Place bircher in bowls, top with the strawberries and the rest of the toppings. Sit down and enjoy this nourishing and delicious breakfast!

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  1. 10 + Ways to Use Tea in Recipes | Food Bloggers of Canada - […] to Try: Strawberry Bircher (sub in gluten-free […]

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Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.