Açaí Bowl Bar Recipe

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a large bowl, combine rolled oats, chopped almonds, shredded coconut, and pumpkin seeds. Toss to mix evenly.

Whisk together maple syrup, melted coconut oil, vanilla extract and sea salt. Pour over dry mixture and stir until everything is evenly coated.

Spread granola in an even layer on the prepared baking sheet. Bake for 18–22 minutes, stirring halfway through, until golden and fragrant. Watch carefully the last 5 minutes to prevent burning.

Remove from oven and let cool completely on the sheet — it will crisp up as it cools. Break into clusters and store in an airtight container for up to 2 weeks.

If using frozen açaí packets, slightly thaw under cold running water for 10–20 seconds so they break up in a blender.

In a high-speed blender add frozen açaí puree (200 g), frozen mixed berries (100 g), half a banana (preferably frozen), and 60 ml almond milk. If using any optional add-ins (1 tbs nut butter, 1 scoop protein powder, or 0.25 cup spinach), add now.

Blend on high using short pulses, scraping down the sides as needed, until mixture is very thick and spoonable. Add additional almond milk 1 tablespoon at a time only if the blender struggles; aim for a soft-serve consistency, not pourable.

Taste and sweeten with up to 1 tablespoon honey or agave if needed. Transfer the açaí mixture to bowls immediately so it stays firm.

Base

Spoon ~1 to 1 1/4 cups of the prepared açaí mixture into each bowl, smoothing the top with the back of a spoon.

Granola

Sprinkle 1/2 to 3/4 cup house-made granola over one side of the bowl for crunch.

Fresh Fruit

Arrange seasonal fruits: 1/2 cup sliced strawberries on one side, 1/4 cup blueberries in a cluster, 1/2 sliced kiwi, 1/2 banana sliced, and 1/2 cup diced mango (adjust per availability). Keep portions separate so guests can customize.

Superfood Toppings & Garnish

Finish each bowl with 1 tsp chia seeds, 1 tsp hemp hearts, 1 tsp goji berries, and 1 tsp cacao nibs. Drizzle 1 tsp honey or agave if desired.

If offering a station, label bowls/tongs for each topping and replenish granola and fruit frequently. Provide spoons and napkins. For a crowd, prepare a double or triple batch of granola and keep extra açaí base chilled or in a freezer pack to maintain texture.

Serve immediately after assembly for best texture. Leftover açaí base can be frozen in an airtight container for up to 1 month; thaw slightly and re-blend before serving.

Store granola in an airtight container at room temperature for up to 2 weeks. Pre-sliced fruit can be refrigerated up to 24 hours but is best fresh.