Açaí Bowl Recipe

Prepare ingredients

Measure out frozen banana, strawberries, wild blueberries, and açaí purée. If using a frozen açaí packet, warm briefly under running warm water to loosen the packet so it breaks easily.

Add almond milk (or chosen milk) to a high-speed blender first. Then add the frozen banana, frozen strawberries, frozen wild blueberries, and the açaí purée or reconstituted açaí. Add maple syrup and vanilla extract if using.

Blend on high using short pulses, then continuous blending, scraping down the sides as needed. If the mixture is too thick to move, add up to 2 tablespoons more milk; if too thin, add a few frozen berries or a small piece of frozen banana. Aim for a thick, spoonable consistency (like soft-serve).

Taste and adjust sweetness with additional maple syrup if desired. Blend briefly to combine.

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

In a mixing bowl combine rolled oats, chopped almonds, shredded coconut, ground cinnamon, and salt. Stir to evenly distribute.

Whisk together the maple syrup and melted coconut oil. Pour wet mixture over the dry ingredients and toss until everything is lightly coated.

Spread the mixture in an even layer on the prepared baking sheet. Bake 12–15 minutes, stirring once halfway, until golden and fragrant. Watch carefully near the end to avoid burning.

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

If coconut chips are not toasted, heat a small dry skillet over medium heat. Add coconut chips and toast, stirring frequently, 2–3 minutes until edges are golden and fragrant. Remove immediately to a plate to stop browning.

If you prefer a thinner drizzle, gently warm the peanut butter for 10–15 seconds in the microwave or stir with a small splash of milk to reach a pourable consistency. Keep thick if you prefer classic dollops.

Spoon the thick açaí blend into two bowls, dividing evenly (about 1.5–2 cups of blend per bowl depending on exact volume). Smooth the top with the back of the spoon.

Sprinkle a generous tablespoon (or to taste) of the cinnamon maple granola over each bowl.

Top each bowl with about 2 tablespoons toasted coconut chips.

Drizzle 1 tablespoon creamy peanut butter over each bowl (warmed or mixed to a drizzleable texture).

Finish with a scattering of fresh seasonal berries on each bowl.

Serve immediately with a spoon. If making ahead, store açaí base in the freezer and toppings separately; re-blend frozen base with a splash of milk before serving.