Dessert

Buckwheat Muesli with Spirulina Coconut Yogurt Recipe

ByCleo Brixton December 14, 2025December 14, 2025

Introduction

This Buckwheat Muesli with Spirulina Coconut Yogurt is a nourishing and vibrant breakfast option that combines wholesome grains, seeds, and a creamy probiotic yogurt. Packed with natural flavors and nutrients, it’s perfect for starting your day energized and refreshed.

A white bowl on a white marbled surface holds a breakfast dish with four distinct parts: pale blue yogurt with a slightly bumpy texture takes up half the bowl, next to it is a line of white shredded coconut, followed by crunchy brown granola with visible seeds and nuts, and a small pile of fresh dark blue blueberries at the bottom right. Next to the bowl is a small glass jar filled with the same pale blue yogurt. A silver spoon lies to the right of the bowl, reflecting some red color from the surroundings. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Buckwheat Groats
1/4 cup Pepitas (Pumpkin Seeds)
1/4 cup Sunflower Seeds
1 1/2 teaspoon Black Sesame Seeds
1 1/2 teaspoon White Sesame Seeds
1 cup Unsweetened Coconut Flakes
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Cacao Powder
1/2 cup Dried Red Dates
1 cup Coconut Meat
1/2 cup Coconut Water
1 1/2 cup Cashew Nuts
2 Probiotic Capsules
1/8 teaspoon Spirulina Powder

Instructions

Step 1: Soak the buckwheat groats, pepitas, sunflower seeds, and dried red dates in water for 3 hours to soften and prepare them for blending.
Step 2: In a food processor, combine the soaked buckwheat, pumpkin seeds, sunflower seeds, red dates, black sesame seeds, white sesame seeds, unsweetened coconut flakes, cacao powder, and ground cinnamon. Pulse a few times until the mixture is well combined but still has some texture.
Step 3: For the yogurt, blend the coconut meat, coconut water, cashew nuts, probiotic capsules, and spirulina powder until smooth and creamy.
Step 4: Pour the yogurt mixture into a glass jar, cover it with a towel, and place it in a warm spot (such as an oven with the light on) for 7-8 hours to allow fermentation. After fermenting, refrigerate the yogurt for 24 hours to thicken and develop a sour flavor.
Step 5: Serve the freshly made spirulina coconut yogurt topped with the buckwheat muesli and fresh fruit of your choice, and enjoy your wholesome breakfast.

Tips & Variations

For extra sweetness, add a drizzle of honey or maple syrup to the yogurt before serving.
You can substitute dried red dates with raisins or dried apricots if preferred.
Feel free to add your favorite fresh fruits like berries, banana slices, or mango for added flavor and nutrients.
If you don’t have probiotic capsules, you can use a few tablespoons of store-bought plain probiotic yogurt as a starter.

Storage

Store the spirulina coconut yogurt in an airtight container in the refrigerator for up to 5 days. The muesli can be kept in an airtight container at room temperature for up to 1 week. Mix before serving and rehydrate with a splash of milk or juice if needed.

How to Serve

A white bowl shows a layered smoothie bowl with four distinct sections: a smooth pale blue-green smoothie on the left bottom, topped with a neat line of white shredded coconut next to a thick layer of mixed granola with seeds and nuts on the top right, and a small cluster of fresh dark blue blueberries placed at the bottom right. Beside the bowl sits a matching jar of the same blue-green smoothie and a shiny spoon on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of making spirulina coconut yogurt?

Yes, you can substitute with your preferred plain yogurt if you want to skip the fermentation step. Adding spirulina powder directly to the yogurt before serving will keep the flavors similar.