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)



    • 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