📝 About This Recipe
Transport your senses to the tropical shores of Brazil with this vibrant, antioxidant-rich acai bowl. We’ve elevated the classic street food into a gourmet breakfast experience featuring a thick, velvety purple base and a signature homemade gluten-free granola that provides the perfect crunch. It’s a refreshing, nutrient-dense masterpiece that balances the earthy notes of wild acai with the brightness of frozen berries and tropical fruit.
🥗 Ingredients
Homemade Gluten-Free Granola
- 1 1/2 cups Gluten-free rolled oats (certified gluten-free)
- 1/2 cup Raw walnuts or pecans (roughly chopped)
- 1/4 cup Shredded coconut (unsweetened)
- 2 tablespoons Coconut oil (melted)
- 3 tablespoons Maple syrup or honey
- 1/2 teaspoon Cinnamon (ground)
- 1/4 teaspoon Sea salt (fine)
The Acai Base
- 2 packets Frozen unsweetened acai packets (100g each, broken into chunks)
- 1 large Frozen banana (sliced before freezing for easier blending)
- 1/2 cup Frozen mixed berries (blueberries or strawberries)
- 1/4 to 1/2 cup Dairy-free milk (unsweetened almond or coconut milk)
- 1 tablespoon Almond butter (for creaminess)
Fresh Toppings
- 4 pieces Fresh strawberries (sliced)
- 1/4 cup Fresh blueberries
- 1/2 piece Banana (sliced into coins)
- 1 teaspoon Hemp hearts or chia seeds (for garnish)
- 2-3 leaves Fresh mint leaves (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C) and line a small baking sheet with parchment paper to prepare for the granola.
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2
In a medium mixing bowl, combine the gluten-free oats, chopped nuts, shredded coconut, cinnamon, and sea salt. Stir well to distribute the spices.
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3
Pour the melted coconut oil and maple syrup over the oat mixture. Toss thoroughly until every oat is glistening and evenly coated.
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4
Spread the granola in a thin, even layer on the baking sheet. Bake for 20-25 minutes, stirring halfway through, until it turns a beautiful golden brown.
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5
Remove granola from the oven and let it cool completely on the tray; it will crisp up significantly as it cools. Set aside.
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6
Run your frozen acai packets under warm water for 5 seconds just to loosen the packaging, then break the frozen pulp into chunks and place into a high-speed blender.
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7
Add the frozen banana slices, frozen berries, almond butter, and 1/4 cup of the dairy-free milk to the blender.
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8
Start blending on the lowest speed, using a tamper to push the frozen fruit down into the blades. This is key to achieving a thick, sorbet-like consistency.
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9
If the mixture is stuck, add the remaining milk one tablespoon at a time. Avoid adding too much liquid, or it will become a smoothie rather than a bowl base.
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10
Blend until completely smooth and no large frozen chunks remain. The texture should be thick enough to hold a spoon upright.
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11
Divide the acai mixture immediately into two chilled bowls, smoothing the surface with the back of a spoon.
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12
Artfully arrange the fresh strawberry slices, banana coins, and blueberries across the top of the acai base.
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13
Generously sprinkle your homemade GF granola over one side of the bowl for that essential crunch.
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14
Finish with a sprinkle of hemp hearts or chia seeds and a sprig of mint if desired. Serve immediately before the base begins to melt.
💡 Chef's Tips
Always use frozen fruit for the base; fresh fruit will result in a runny consistency that won't support toppings. For the thickest texture, use a high-speed blender with a tamper tool to work the frozen ingredients without needing excess liquid. Make the granola in large batches and store it in an airtight container for up to two weeks for quick weekday assemblies. If you prefer a sweeter bowl, add a single pitted Medjool date to the blender during step 7. Chill your serving bowls in the freezer for 10 minutes before assembly to keep the acai frozen for longer while you eat.
🍽️ Serving Suggestions
Pair with a hot cup of Yerba Mate tea for an authentic South American morning experience. Serve alongside a side of soft-scrambled eggs for a protein boost. Drizzle with an extra teaspoon of honey or a swirl of peanut butter for added indulgence. A cold-pressed green juice makes a refreshing companion to the deep berry flavors. For a brunch spread, serve in halved coconut shells for a stunning tropical presentation.