Acal Bowl Recipe

Prepare oat base (optional)

Combine rolled oats, almond milk, vanilla extract and maple syrup in a bowl. Stir and let sit 5–10 minutes (or refrigerate 30 minutes) until slightly softened. This creates a creamy oat base to spoon under the açaí if desired.

Break frozen açaí packets into chunks and add to a high-speed blender with frozen banana, frozen mixed berries and 1/2 cup cold water or coconut water.

Pulse briefly to break up the fruit, then blend on high in 10–15 second bursts, stopping to scrape down sides as needed, until a thick, creamy sorbet-like consistency is reached. If the mixture is too thick, add water 1 tablespoon at a time. Avoid thinning too much — the bowl should be spoonable, not pourable.

Taste and sweeten with honey or additional maple syrup if desired.

If using the oat base, spoon the prepared oats into the bottom of a serving bowl (about 3/4–1 cup). If not using oats, skip to the next step.

Spoon the açaí blend on top of the oat base (or into an empty bowl), smoothing the top with the back of a spoon.

Arrange sliced banana, sliced strawberries and blueberries in sections on top of the açaí.

Sprinkle granola, shredded coconut, chia seeds and chopped almonds over the top.

Add any optional add-ins such as a drizzle of almond or peanut butter, a sprinkle of hemp seeds, or a touch of honey for extra sweetness.

Serve immediately with a spoon. If not eating right away, keep the bowl chilled for up to 30 minutes; beyond that the toppings may soften and the açaí will thaw.