Breakfast Bowl with Kefir and Blueberries

Breakfast Bowl with Kefir and Blueberries

  • Preparation 15 min
  • Chilling 12 h
  • Servings 4

Nothing helps you get outside and seize the day like a hearty breakfast bowl. When nutty buckwheat meets kefir’s tang and the antioxidant-rich kick of fresh, water-packed blueberries—with crunchy almonds, pumpkin seeds and sunflower seeds—we call that a breakfast of champions.

Featured in RICARDO Magazine FALL 2018 (p. 34)
  • Vegetarian
  • Vegan
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free



    • 1/4 cup (45 g) raw hulled buckwheat
    • 1/4 cup (40 g) pumpkin seeds
    • 1/4 cup (40 g) sunflower seeds
    • 1/4 cup (30 g) slivered or sliced almonds
    • 2 cups (500 ml) plain kefir
    • 2 cups (300 g) fresh blueberries
    • 1/4 cup (60 ml) maple syrup


Note from Ricardo

Once rinsed and drained, the buckwheat mixture will keep for 1 week in an airtight container in the refrigerator.

Personal Note

To help you with this recipe

RICARDO LocknLock 630ml Glass Container

RICARDO LocknLock 630ml Glass Container

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Keep your leftovers fresh with the RICARDO LocknLock 630ml Glass Container. Heat and spill resistant, this glass container easily goes from the fridge to your lunch bag to the microwave or oven. Made of durable glass, this container is hardwearing and built to last for years to come.

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