Healthy At Home Bag Recipe

Prep frozen fruit

Remove açaí purée from packaging if needed and break into chunks. Measure frozen berries and frozen banana so they blend evenly.

Blend açaí base

In a high-speed blender, combine the frozen açaí purée (12 oz), frozen mixed berries (1 cup), frozen banana (1 cup), 1/2 cup of the almond milk, and 1 tablespoon of honey or agave. Start on low, then increase speed, using a tamper or pausing to scrape and push ingredients toward the blade. If mixture won't move, add additional almond milk 1 tablespoon at a time until it blends into a thick, spoonable smooth consistency (like soft-serve). Total blending time ~45–90 seconds.

Adjust sweetness & texture

Taste and add up to 1 more teaspoon honey/agave if desired. The final texture should be thick enough to mound in a bowl; add small additional amounts of almond milk only if too stiff.

Preheat and mix

Preheat oven to 325°F (160°C). In a mixing bowl combine 1 cup rolled oats, 1/4 cup chopped almonds, 2 tbs pumpkin seeds, 2 tbs shredded coconut, 1/4 tsp ground cinnamon and 1/8 tsp sea salt. Stir to combine.

Bind & bake

Whisk together 2 tbs maple syrup and 1 tbs melted coconut oil then pour over the oat mixture and stir until evenly coated. Spread mixture in an even layer on a parchment-lined baking sheet and bake 12–15 minutes, stirring halfway, until golden and fragrant. Watch closely near the end to avoid burning.

Cool

Remove from oven and let granola cool completely on the sheet — it will crisp as it cools. Break into clusters when cool.

Prepare fresh berries

Rinse blueberries, raspberries, and strawberries gently and pat dry. Slice strawberries thinly. Measure out 1 tsp freeze-dried berry powder and 1 tbsp chia seeds.

Combine berry powder (optional slurry)

If you prefer an intensified PureBerry flavor, whisk the 1 tsp freeze-dried berry powder with 1 tsp water to make a small slurry and drizzle over fresh berries; otherwise sprinkle powder directly on top of the bowl for a burst of flavor.

Spoon the blended açaí mixture into a large bowl, smoothing the top gently.

Scatter a generous handful (about 1/2 to 3/4 cup) of the cooled granola over one side of the bowl so the base is partially covered with crunchy clusters.

Arrange the fresh blueberries, raspberries, sliced strawberries, and fresh banana slices in sections on top of the açaí so you have colorful topping zones.

Sprinkle the 1 tablespoon chia seeds and 1 tablespoon coconut flakes evenly over the bowl. Add hemp hearts if using.

Finish with a light drizzle of 1 teaspoon raw honey (or extra maple syrup) over the granola and berries to add sheen and a touch of sweetness.

Serve immediately with a spoon. If making ahead, keep granola separate and add just before serving to maintain crunch. Leftover blended açaí can be stored in an airtight container in the freezer for up to 2 weeks; thaw briefly to scoop.