- In a bowl, combine the buckwheat, pumpkin seeds, sunflower seeds and almonds. Cover with cold water and let soak overnight in the refrigerator. Rinse and drain.
- Divide the kefir among four bowls. Top with the buckwheat mixture, blueberries and maple syrup.
Once rinsed and drained, the buckwheat mixture will keep for 1 week in an airtight container in the refrigerator.