Summer Acai Bowl with Big Cluster Toasted Buckwheat Granola.
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Half Baked Harvest · by Tieghan Gerard★ 5.0 (2)

Summer Acai Bowl with Big Cluster Toasted Buckwheat Granola.

NUTRITION · PER SERVING35M COOK
CAL 100%·PRO 100%
CARBS 330G46% OF CAL
56G FIBER120G OTHER154G TOTAL SUGAR
FAT 163G52% OF CAL
86G SAT78G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An acai smoothie bowl topped with a chunky buckwheat granola made with almonds, cashews, sesame, and coconut. The toppings are what make this colorful breakfast bowl special.

mainamericanbowldairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 2 tablespoons frozen Acai Berry Packs OR 4 Acai Berry Powder*
  • 1 cup coconut milk (or your favorite milk)
  • 1/2 cup fresh or frozen berries (I used blueberries)
  • 1/2 cup fresh or frozen pitted cherries
  • 1/4 cup fresh or frozen pineapple chunks
  • 1/4 cup fresh or frozen mango chunks
  • 2 soft medjool dates (pitted)
  • sliced mango (granola, hemp seeds, cacao nibs, berries, edible flowers and cashew butter, for topping)
  • 2 cups raw buckwheat groats
  • 1 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup raw sesame seeds (I used a mix of black + white)
  • 1/4 cup chia seeds
  • 1 cup unsweetened coconut flakes
  • 3/4 cup honey or maple syrup
  • 1/4 cup coconut oil
  • 1 tablespoon vanilla extract
  • 1 teaspoon instant coffee (optional)
  • pinch of a hawaiian sea salt
PREP
10M
SODIUM
233MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.