We're jumping on the acai bowl bandwagon... and for good reason! Half Baked Harvest brings us a delicious, yet easy to make summer acai bowl recipe featuring big cluster toasted buckwheat granola. Say what? The smoothie base takes maybe five minutes to throw together. It could not be easier and you can use fresh or frozen fruit and adapt the recipe to use what you have on hand. There are so many different combos you can do, but trust us in going the summer tropical route.
For the granola, instead of a traditional granola go with a buckwheat granola. You will love its earthy flavor and the crunch it gives. Try sprinkling the raw buckwheat groats on yogurt with some hemp seeds and almonds. For this granola we are toasting the buckwheat in the oven with a some seeds, coconut and honey. We promise it is addicting and super crunchy!
- Summer Acai Bowl
- 2 frozen Acai Berry Packs OR 4 tablespoons Acai Berry Powder*
- 1 cup coconut milk (or your favorite milk)
- 1/2 cup fresh or frozen berries
- 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
- Toasted Buckwheat Granola
- 2 cups raw buckwheat groats**
- 1 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup raw sesame seeds
- 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
Acai Bowl Instructions
- Run the frozen acai berry packs under hot water and then squeeze them out into a blender.
- To the blender, add the coconut milk, berries, cherries, pineapple, mango and dates.
- Blend until completely smooth.
- Pour the smoothie into a bowl or in my case, a cracked coconut.
- Top with your desired toppings. Try buckwheat granola (recipe below), sliced mango, berries, hemp seeds, cacao nibs, a drizzle of vanilla cashew butter and a cherry.
Toasted Buckwheat Granola Instructions
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- To the baking sheet, add the buckwheat, almonds, cashews, sesame seeds, chia seeds and coconut.
- In a small sauce pan melt together the honey and coconut.
- Once melted stir in the vanilla and instant coffee, remove from the heat and pour the mixture over the buckwheat mix, toss well and sprinkle with salt.
- Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking.
- The granola is done when the buckwheat smells toasted and is golden brown.
- Allow the buckwheat to cool completely before breaking it up into clusters.
- Store in an airtight container for up to two weeks.