Local Blueberry Buckwheaties Recipe

Prep Time 30 minutes
Cook Time 0 minutes
Servings 7 people
A flavourful and nutrient rich muesli that will last you all through the week!

How It's Made


  • 1 cup White Buckwheat
  • ½ cup apple juice
  • ¼ cup cacao powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla essence
  • ½ cup Coconut
  • ⅓ cup Walnuts
  • ⅓ cup pecans
  • ½ cup Cranberries
  • ⅛ cup chia seeds
  • ¼ cup blueberries sweetened with apple juice
  • ¼ cup Black Bukhara Raisins


  1. Soak buckwheat in 2 cups of water for at least 4 hours. In a separate bowl, soak nuts for 4 hours. Rinse and drain nuts and buckwheat. Transfer buckwheat and nuts to a medium size bowl.
  2. Add juice, cacao, cinnamon, vanilla and coconut to the buckwheat and nut mix. Blend all ingredients together until all is humid.
  3. DEHYDRATOR COOKING METHOD : Dehydrate the buckwheat mix, cacao, coconut in the dehydrator for 8 hours. Consistency will be less humid but crunchier if you use the dehydrator versus the conventional oven. COOKING METHOD WITHOUT THE DEHYDRATOR : Spread the mix uniformly on a cookie sheet lined with a parchment paper and bake at the lowest oven temperature for 8 to 12 hours OR until the buckwheat mix is dry and crunchy.
  4. Pour the dehydrated buckwheat mix in a large bol and add dried fruits and chia seeds. Blend together and store in a glass airtight container or bag. Serve on a vegan yogourt or with homemade almond milk. Add a bit of maple syrup to up the sweetness!
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!