Get your day started with the powerful superfoods in these Açaí Bowls with Maple Quinoa Granola! Berry and banana smoothie bowls are topped with easy homemade granola, fresh fruit and almond butter. Naturally gluten free and vegan.
I’ve been sharing a little bit about about my husband and I’s recent 10th anniversary trip to Maui on my Instagram account. It was an amazing trip, with lots of relaxation, snorkeling, golf (for him), shave ice (for me), driving around the island and beach hopping. We also tried açaí bowls for the first time, and fell in love with them.
An açaí bowl is basically just a smoothie in a bowl, topped with stuff. The smoothie should, of course, contain açaí berries (usually in a dried powder form blended into the smoothie). Açaí is a South American fruit that is considered a superfood thanks to it’s crazy amount of antioxidants and other nutritional benefits.
Toppings for açaí bowls usually consist of lots of fresh fruit, granola, cacao nibs, almond butter, seeds and nuts, and honey. And today, my homemade açaí bowls are being topped with Maple Quinoa Granola, for even more superfood power!
About this Maple Quinoa Granola:
- You’ll want to use pre-rinsed, uncooked quinoa for this granola. Quinoa needs to be rinsed before cooking and eating, because the outside of quinoa seeds are coated in a substance called saponin, which can taste bitter or soapy. Not all brands of quinoa at the grocery store are pre-rinsed, but Bob’s Red Mill Organic Tricolor Quinoa definitely is, making it perfect for this recipe!
- The Tricolor Quinoa is a blend of white, red and black quinoa, so it’s as beautiful to look at as it is wonderful for your health. It’s 100% whole grain, and packed with iron, fiber, and protein, making it a powerful way to start your day.
- I used macadamia nuts in my granola for a Hawaiian feel, but any nut you like is perfect here.
For the Maple Quinoa Granola:
- 1-1/2 cups Bob's Red Mill Organic Old Fashioned Rolled Oats
- 1/2 cup macadamia nuts, roughly chopped
- 1/2 cup uncooked Bob's Red Mill Organic Tricolor Quinoa
- 1/2 unsweetened coconut flakes
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
For the Açaí Bowls:
- 1/2 banana
- 1-1/2 cups frozen berry medley
- 1-1/4 cups coconut milk
- 1/4 cup açaí powder
For Topping Açaí Bowls:
- Almond butter
- Cacao nibs
- Chopped mango
- Maple Quinoa Granola
- Sliced bananas
- Sliced strawberries
- Make the Maple Quinoa Granola: Preheat oven to 250 degrees F. Line large rimmed baking pan with parchment paper. In large bowl, stir oats, nuts, quinoa and coconut flakes until well combined.
- In small saucepan, stir together coconut oil, maple syrup, cinnamon and salt. Heat over low heat until coconut oil just melts. Pour coconut oil mixture over oat mixture; toss until well combined.
- Spread oat mixture evenly in single layer on prepared pan. Transfer to oven and bake 1 hour or until deep golden brown and crunchy, stirring every 20 minutes. Cool completely, then store in airtight container at room temperature for up to 1 week. Makes 2-1/4 cups granola.
- Make the Açaí Bowls: In blender, combine banana, berries, coconut milk and açaí powder; blend until smooth. Divide between 2 bowls and garnish with desired toppings. Serve immediately.
Home Chef Tip: If your coconut oil is already liquid at room temperature, you can skip heating it on the stove in Step #2 and simply stir the oil, maple syrup, cinnamon and salt together in a small bowl before pouring over the oat mixture.
More great quinoa recipes:
- Pecan Milk Breakfast Porridge – another superfood breakfast option!
- Asian Chicken Quinoa Salad in Orange Cups – fun for a party.
- Roasted Vegetable & Quinoa Salad with Creamy Walnut Dressing – a filling dinner salad.
- Fruit, Nut & Gorgonzola Quinoa Salad – so fresh and irresistible!
- Guacamole Quinoa with Mango – make for a taco party!
- Lemony Quinoa Brussels Sprouts Salad from The Glowing Fridge
- Quinoa, Chocolate Chip, Banana Cookies from Food Pleasure and Health
Disclosure: This is a sponsored post written by me on behalf of Bob’s Red Mill. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.