Acai bowls are a Brazilian street food fixture. In this version, the frozen acai berries are blended with almond milk and bananas for an extra creamy finish. The coconut-cashew granola that's sprinkled on top—as these bowls are traditionally served—is also excellent on its own. Look for the acai packs in the freezer section. Slideshow:  More Healthy Breakfasts 


Credit: © Phoebe Lapine

Recipe Summary test

15 mins
1 hr
2 (with extra granola)


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325°. In a large bowl, combine the oats, cashews and salt. In a medium microwave-safe bowl, whisk the coconut oil, honey, maple syrup and vanilla. Heat for 30 seconds in the microwave, until the coconut oil is melted. Pour the oil mixture over the oats and fold together.

  • Spread the granola on a parchment paper-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 an even layer again and bake for 15 minutes longer, until browned. Let the granola cool in the pan.

  • Meanwhile, in a blender combine the acai, bananas and almond milk and puree until smooth.

  • Divide the acai mixture between 2 bowls, top with some of the granola and serve.