Ingredients
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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 lightly packed brown sugar
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1/4 cup maple syrup
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1/4 teaspoon salt
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2 tablespoons melted coconut oil (optional)
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For the Acai Puree:
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1 cup frozen acai berries (thawed)
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1 banana (frozen)
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1/2 cup unsweetened almond milk (or your favorite non-dairy milk)
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1/2 teaspoon honey (optional)
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For the Guava Puree:
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1 medium guava (ripe), peeled and pitted
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1/4 cup unsweetened almond milk
Directions
Subtitle: A Healthy and Delicious Breakfast Inspired by Brazilian Cuisine
Ingredients:
For the Coconut Granola:
1 cup gluten-free rolled oats
1/2 cup unsweetened shredded coconut flakes
1/4 cup lightly packed brown sugar
1/4 cup maple syrup
1/4 teaspoon salt
2 tablespoons melted coconut oil (optional)
For the Acai Puree:
1 cup frozen acai berries (thawed)
1 banana (frozen)
1/2 cup unsweetened almond milk (or your favorite non-dairy milk)
1/2 teaspoon honey (optional)
For the Guava Puree:
1 medium guava (ripe), peeled and pitted
1/4 cup unsweetened almond milk
Instructions:
Prepare the Coconut Granola:
1. Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. Mix together the gluten-free oats, shredded coconut, brown sugar, maple syrup, and salt in a large bowl.
3. In a small saucepan over low heat, combine the melted coconut oil and vanilla extract. Remove from heat and stir until well combined.
4. Pour the wet mixture into the dry ingredients and mix well using a spoon.
5. Spread the granola evenly onto the prepared baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until golden brown.
6. Transfer the pan to a wire rack and let cool completely. Store in an airtight container for up to two weeks.
Assemble the Açai Bowl:
P puree the Guava:
7. Place the guava, unsweetened almond milk, and honey (if using) in a blender. Blend on high speed until smooth. Set aside.
8. Place the frozen acai berries in a food processor or high-speed blender. Add the banana, 1/2 cup of water, and the guava puree. Blend on high speed until smooth and creamy.
9. To assemble the acai bowl, place one scoop of acai puree at the bottom of a serving glass or bowl. Top with 1/4 of the coconut granola and garnish with fresh fruit such as sliced strawberries, blueberries, or raspberries. Enjoy immediately!
Note: You can also prepare the acai bowl without the guava puree if you prefer. Simply blend all the ingredients listed under For the Acai Puree, and follow the assembly instructions.
Steps
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1
Done
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Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper. |
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2
Done
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Mix together the gluten-free oats, shredded coconut, brown sugar, maple syrup, and salt in a large bowl. |
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3
Done
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In a small saucepan over low heat, combine the melted coconut oil and vanilla extract. Remove from heat and stir until well combined. |
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4
Done
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Pour the wet mixture into the dry ingredients and mix well using a spoon. |
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5
Done
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Spread the granola evenly onto the prepared baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until golden brown. |
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6
Done
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Transfer the pan to a wire rack and let cool completely. Store in an airtight container for up to two weeks. |
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7
Done
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Place the guava, unsweetened almond milk, and honey (if using) in a blender. Blend on high speed until smooth. Set aside. |
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8
Done
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Place the frozen acai berries in a food processor or high-speed blender. Add the banana, 1/2 cup of water, and the guava puree. Blend on high speed until smooth and creamy. |
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9
Done
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To assemble the acai bowl, place one scoop of acai puree at the bottom of a serving glass or bowl. Top with 1/4 of the coconut granola and garnish with fresh fruit such as sliced strawberries, blueberries, or raspberries. Enjoy immediately! |
