Vegan French Toast with Strawberry Rhubarb Compote

Vegan French Toast with Strawberry Rhubarb Compote

Serves 4

While this vegan french toast recipe takes a bit of time to prepare, you can certainly make the strawberry rhubarb compote ahead of time. Feel free to swap the coconut cream with something like a tangy non-dairy yogurt and choose whichever bread you like, though we think the thicker the slice the better! And one more thing–ensure your bread is stale–it makes or breaks this recipe.


  • Strawberry-Rhubarb Compote:
  • 2 cups rhubarb, sliced 1/2 in thick (fresh if available or frozen)
  • 1/4 cup maple syrup
  • 1 Tbsp water
  • 1 pint strawberries, halved (8oz bag frozen)
  • 1/2 lemon, juice and zest
  • 1/4 tsp gum (or thickener of choice. 3 Tbsp ground chia or 1 Tbsp tapioca with 1 Tbsp coconut sugar are also good options)
  • French Toast:
  • 1 1/2 cups oat flour (can use whole oats ground into flour)
  • 1 Tbsp chia seeds
  • 1 1/2 cups non-dairy milk, such as almond or coconut
  • 2 tsp pure vanilla extract
  • 1 Tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 loaf gluten-free or sprouted whole grain stale bread, sliced to desired thickness
  • 2 Tbsp coconut oil (for cooking)
  • A dash of maple syrup
  • Coconut Whipped Cream:
  • 1 can full fat unsweetened coconut milk, chilled
  • 1 tsp maple syrup
  • 1 tsp vanilla extract


  • Strawberry-Rhubarb Compote:

  • Combine rhubarb, syrup, water into a medium saucepan.

  • Bring to a boil for 5 minutes.

  • Add strawberries, lemon juice, and lemon zest and simmer on stove for approximately 5 more minutes, or until fruit is soft and mixture is thick.

  • Remove from heat and add thickener of choice. Set aside.

  • French Toast:

  • In a shallow bowl combine oat flour, chia seeds, milk, maple syrup, vanilla extract, and salt. Let sit for 3 minutes.

  • Slice your stale bread into desired thickness.

  • Place a large sauté pan on medium-high heat with coconut oil.

  • Dip bread into oat batter using your hands to coat the bread with some of the oat mixture. Place into pan and let sizzle for approximately 3 minutes, or until golden and crusty. Flip bread and wait for other side to get a golden crust. Repeat with remaining bread slices.

  • Coconut Whipped Cream:

  • Open can of chilled coconut milk and drain the separated liquid into a container (store in refrigerator or freeze for smoothies).

  • Scoop cream out of can and into medium size bowl. Add vanilla extract and maple syrup. Whip until fluffy.  A handheld mixer or blender works very well for this.

  • Serve French toast topped with strawberry-rhubarb compote and coconut whipped cream.