Plant-based Cranachan for Burns Night

4 glasses layered with toasted sweet oats, fresh raspberries and whipped coconut cream to make Cranachan

With only a few days till Burns night, I still needed to decide on a dessert – obviously I wanted to stay with the Scottish theme – having plenty of raspberries I settled on Cranachan – a simple dessert of summer fruit, oats, whipped cream and, needless to say, some whisky. Cranachan may not commonly appear on a Burns Night menu in Scotland, it’s winter, and currently braving Storm Isha. But way down south (of the equator), here in New Zealand, it’s the peak season for raspberries. Our raspberries plants are producing berries faster than we can eat them. It’s a wonderfully delicious problem to have! Paired with a whipped coconut cream, this Plant-based Cranachan for Burns Night takes on a very South Pacific feel.

I never had the opportunity to serve a Cranachan while working in catering in Scotland; to be honest, I have always thought of it as a breakfast dressed up as pudding. However this dish is more dessert than a dressed up granola! (As aside, in Scotland you’ll sometimes see porridge with whisky on breakfast menus, so it’s not the alcohol that makes it a dessert.)

With contrasting layers like a trifle, this dessert is creamy, fruity, crunchy and utterly glorious. The wee dram of whisky enhances this very Scottish dessert, but if whisky isn’t your thing, you can leave it out – on the other hand if you love whisky you can serve it with an extra dram on the side!

This recipe was created to the dessert for a 3 course dinner, Kale and Potato Scotch Broth for starter and Vegan Haggis Bonbons with Whisky Cream Sauce as the main.

Plant-based Cranachan


  • 1 x 400ml coconut whipping cream or plant-based cream of choice
  • 2 cups fresh raspberries
  • 1 cup rolled oats or 1/2 cup each of rolled and pinhead oats (extra crunchy)
  • 1/2 cup soft brown sugar
  • 2 tbsp water
  • 1 tbsp canola oil – optional
  • 2 tbsp of Scottish whisky
  • 2 tbsp vegan honey or agave syrup – optional


Preheat the oven to 180ºC and line a baking tray with greaseproof paper or a silpat.

In a frypan mix brown sugar, water and canola oil, heat until melted. Stir through the oats and spread in a thin layer on the lined baking tray.

Bake for 5 – 10 minutes, stir occasionally and ensure it doesn’t burn (you want it to visibly brown, but not burn). Remove from the oven and set aside to cool and crisp up. Store in an airtight jar if not using immediately.

TO Serve

Heat the vegan honey and stir through the whisky, then whip the coconut cream.

In tall(ish) tumblers start with a layer of oats, then raspberries and cream and repeat finishing with a layer of cream. Top with a few raspberries and drizzle with the honey and whisky and serve.

If you like the combination of oats, raspberries and coconut, try our raspberry ripple and coconut porridge, it was a hit with guests our B’n’B in Scotland. Other breakfast oat recipes to include a foragers granola or porridge with a pear and cherry compote. T

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