Ingredients
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For the Guava Puree:
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2 medium-ripe guavas (about 1 pound), cut into small cubes
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1/2 cup water
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1 tablespoon honey or maple syrup (optional)
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For the Coconut Granola:
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1 cup gluten-free rolled oats
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1/2 cup unsweetened shredded coconut flakes
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1/4 cup chopped raw almonds
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1/4 cup sunflower seeds
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1/4 cup pumpkin seeds
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1 tablespoon chia seeds
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1 teaspoon cinnamon powder
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1/2 teaspoon sea salt
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1/4 cup melted coconut oil or avocado oil
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Maple syrup or honey (to taste)
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For the Açaí Bowl:
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1 frozen packet of organic açaí puree (about 4 ounces)
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1/2 cup unsweetened vanilla plant-based milk (such as almond, soy, or cashew)
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1 banana, sliced
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1 tablespoon peanut butter or other nut butter
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Berries of your choice (blueberries, raspberries, strawberries, etc.)
Directions
Sub_title: A Refreshing and Fruitful Vegetarian Breakfast from Brazil
Description: This delicious acai bowl combines the sweetness of ripe guavas, creaminess of coconut milk, and crunchiness of homemade granola – all topped off with fresh berries! It’s perfect for breakfast or anytime you need a healthy pick-me-up.
Ingredients:
For the Guava Puree:
– 2 medium-ripe guavas (about 1 pound), cut into small cubes
– 1/2 cup water
– 1 tablespoon honey or maple syrup (optional)
For the Coconut Granola:
– 1 cup gluten-free rolled oats
– 1/2 cup unsweetened shredded coconut flakes
– 1/4 cup chopped raw almonds
– 1/4 cup sunflower seeds
– 1/4 cup pumpkin seeds
– 1 tablespoon chia seeds
– 1 teaspoon cinnamon powder
– 1/2 teaspoon sea salt
– 1/4 cup melted coconut oil or avocado oil
– Maple syrup or honey (to taste)
For the Açaí Bowl:
– 1 frozen packet of organic açaí puree (about 4 ounces)
– 1/2 cup unsweetened vanilla plant-based milk (such as almond, soy, or cashew)
– 1 banana, sliced
– 1 tablespoon peanut butter or other nut butter
– Berries of your choice (blueberries, raspberries, strawberries, etc.)
Instructions:
1. To make the guava puree, combine the guava cubes, water, and honey (if using) in a blender and puree until smooth. Set aside.
2. Preheat the oven to 350°F and line a large baking sheet with parchment paper. In a mixing bowl, whisk together the oats, coconut flakes, almonds, sunflower seeds, pumpkin seeds, chia seeds, cinnamon, and salt.
3. Add the melted coconut oil and maple syrup or honey to the dry mixture and stir until everything is well combined. Spread the mixture evenly onto the prepared baking sheet.
4. Bake for about 20 minutes, stirring occasionally, until lightly golden brown. Remove from the oven and let cool completely.
5. Once the granola has cooled, break it up into smaller pieces and transfer to an air-tight container. Store in a cool, dry place for up to two weeks.
6. For the açaí bowls, pour the contents of the frozen açaí packet into a high-speed blender along with the milk, banana, and nut butter. Blend on high until smooth and creamy, adding more milk if necessary.
7. Pour the guava puree into a small saucepan and heat over low heat until warm, stirring constantly. Keep the puree warm while assembling the bowls.
8. Divide the granola between four serving bowls and top each one with a scoop of the warm açaí mix. Add your favorite berries and additional toppings like more bananas, nuts, and seeds. Serve immediately.
Serves: 4
Difficulty: Medium
Nutrition Information (per serving):
Calories: 410 | Carbs: 60 g | Protein: 10 g | Fat: 18 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 20 mg | Potassium: 480 mg | Fiber: 6 g | Sugar: 26 g
Total Time: 1 hour (including prep and cook time)
Note: You can adjust the sweetness levels of both the guava puree and açaí mixture according to your preference. The granola will also keep for
Steps
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1
Done
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To make the guava puree, combine the guava cubes, water, and honey (if using) in a blender and puree until smooth. Set aside. |
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2
Done
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Preheat the oven to 350°F and line a large baking sheet with parchment paper. In a mixing bowl, whisk together the oats, coconut flakes, almonds, sunflower seeds, pumpkin seeds, chia seeds, cinnamon, and salt. |
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3
Done
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Add the melted coconut oil and maple syrup or honey to the dry mixture and stir until everything is well combined. Spread the mixture evenly onto the prepared baking sheet. |
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4
Done
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Bake for about 20 minutes, stirring occasionally, until lightly golden brown. Remove from the oven and let cool completely. |
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5
Done
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Once the granola has cooled, break it up into smaller pieces and transfer to an air-tight container. Store in a cool, dry place for up to two weeks. |
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6
Done
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For the açaí bowls, pour the contents of the frozen açaí packet into a high-speed blender along with the milk, banana, and nut butter. Blend on high until smooth and creamy, adding more milk if necessary. |
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7
Done
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Pour the guava puree into a small saucepan and heat over low heat until warm, stirring constantly. Keep the puree warm while assembling the bowls. |
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8
Done
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Divide the granola between four serving bowls and top each one with a scoop of the warm açaí mix. Add your favorite berries and additional toppings like more bananas, nuts, and seeds. Serve immediately. |
