Maximilian Oskar Bircher-Benner, M.D. was a Swiss physician and a pioneer nutritionist credited for popularizing ‘Bircher’ muesli.
A traditional bircher muesli is based on soaked oats. But since oats are a higher carb food that can be problematic for many diabetics, I’ve come up with this delicious Low Carb Bircher Muesli that works like a charm!
Once you have your base, you add a collection of tasty things to the mix and you’ve got an awesome diabetic friendly breakfast you can thoroughly enjoy.
Low Carb Bircher Muesli
- 1 Tablespoon chia seeds
- 2 Tablespoon flaked almonds
- 1 Tablespoon pumpkin seeds (pepita)
- 1 Tablespoon almond flour
- 1/4 cup milk
- 1/4 cup Water
- 1/4 teaspoon vanilla extract
- 10 drops liquid stevia extract
- 1.2 oz frozen mixed berries – equiv. 1/4 cup – defrosted
- Put the chia seeds, almonds, pumpkin seeds and almond flour into a bowl.
- Mix the milk, water, vanilla, and stevia together and pour over the dry ingredients.
- Stir well to combine and sit for at least 30 minutes. You can also leave this overnight if it’s easier.
- Serve with your mixed berries on top, sprinkle with some extra crushed nuts, desiccated coconut, and ground cinnamon. Add a little extra milk if you like. The great thing about Bircher is you can add almost anything on top and it will taste great.
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