Brazilian Acai Bowls with Coconut-Cashew Granola
Acai bowls are a fixture of Brazilian street food. In this version, the frozen berries are blended with dairy-free almond milk and bananas for an extra creamy finish. The coconut-cashew granola is excellent on its own, or sprinkled on the top like these bowls are traditionally served. Look for the Acai packs in the freezer section of your grocery store.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 1 1/2 cups Old Fashion Oats
- 1 cup raw cashews chopped
- ½ teaspoon sea salt
- ¼ cup coconut oil get a FREE jar here, melted
- ¼ cup honey
- 1/3 cup maple syrup for vegan, use all maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened finely shredded coconut
- 4 frozen acai packs
- 2 bananas
- 1 cup almond milk
Preheat the oven to 325 degrees F.
In a large bowl, combine the oats, cashews, and salt.
In a medium heat-proof bowl, whisk together the coconut oil, honey, maple syrup, and vanilla. Heat for 30 seconds in the microwave, until the coconut oil is melted and the mixture is well-combined.
Pour the oil mixture over the oats and fold together. Spread the granola on a parchment-lined baking sheet in an even layer. Bake until golden brown, about 15 minutes. Remove from the oven and mix in the coconut. Spread the granola into a flat layer again and return to the oven for another 15 minutes, until browned and firm. Allow to cool in the pan.
Meanwhile, combine the acai, banana, and almond milk in a blender and puree until smooth.
Divide the acai mixture between 2 bowls and top with the granola.