halfbakedharvest5.0
Summer Acai Bowl with Big Cluster Toasted Buckwheat Granola.
The smoothie itself is awesome, but without the toppings I'd be bored. Toppings are my everything...well, when it comes to breakfast bowls anyway.
👥 2 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●baking sheet
- ●oven
- ●pan
📝 Preparation Steps
1
Summer Acai Bowl
2
Run the frozen acai berry packs under hot water and then squeeze them out into a blender. To the blender, add the coconut milk, berries, cherries, pineapple, mango and dates. Blend until completely smooth. Pour the smoothie into a bowl or in my case, a cracked coconut. Top with your desired toppings. I went with buckwheat granola (recipe below), sliced mango, berries, hemp seeds, cacao nibs, a drizzle of vanilla cashew butter and a cherry.
coconut milk (or your favorite milk)1 cupcup fresh or frozen mango chunks1/4sliced mango (granola, hemp seeds, cacao nibs, berries, edible flowers and cashew butter, for topping)
3
Toasted Buckwheat Granola
4
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
5
To the baking sheet, add the buckwheat, almonds, cashews, sesame seeds, chia seeds and coconut.
6
In a small sauce pan melt together the honey and coconut. Once melted stir in the vanilla and instant coffee, remove from the heat and pour the mixture over the buckwheat mix, toss well and sprinkle with salt. Bake for ⏱️ 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the buckwheat smells toasted and is golden brown. Allow the buckwheat to cool completely before breaking it up into clusters. Store in an airtight container for up to two weeks.
instant coffee (optional)1 teaspoon
Nutrition Facts
calories
2558 kcal
fat Content
164 g
serving Size
1 serving
fiber Content
54 g
sugar Content
144 g
sodium Content
196 mg
protein Content
60 g
carbohydrate Content
325 g
saturated Fat Content
79 g
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