These vegan Acai and Coconut Chia Breakfast Bowls are full of colour and flavour.
Acai and Coconut Chia Breakfast Bowls Recipe
Serves 4-6
Ingredients:
3 small coconuts, split in half, to serve (optional)
Selection of seasonal fruit, chopped, to serve (try kiwifruit, blueberry, dragon fruit, banana, strawberry, blueberry)
Granola
1 cup coconut flakes
1/2 cup pepita seeds
3/4 cup buckwheat
1/2 cup almonds, coarsely chopped
1/2 cup hazelnuts, coarsely chopped
1/2 cup rolled oats
2 tbsp coconut oil, melted
2 tbsp maple syrup or honey
1 orange, zest finely grated
Coconut Chia
1/2 cup white chia seeds
400ml coconut or almond milk
2 tbsp maple syrup or honey
1 tsp vanilla bean paste
Acai Smoothie
2 tbsp acai powder
1 cup frozen blueberries
1 cup frozen raspberries
2 ripe bananas
1 tbsp maple syrup or honey
1/2 cup coconut or almond milk
Method:
Preheat oven to 140°C fan-forced. Grease and line a large baking tray. To make granola, combine coconut, pepitas, buckwheat, almonds, hazelnuts and oats in a medium bowl. Stir in oil, maple syrup or honey and zest. Spread onto prepared tray in a thin layer and bake, tossing halfway, for 20-25 minutes or until granola begins to turn golden. Remove from oven and set aside on tray to cool and harden.
To make coconut chia, combine chia seeds, milk, maple syrup or honey and vanilla. Stir to combine, then set aside for at least 30 minutes or until chia seeds have become jelly-like and thickened.
To make acai smoothie, place acai, frozen berries, bananas, maple syrup or honey and milk in a blender. Blend for 1-2 minutes or until smooth, using a spatula to scrap down sides of blender to help incorporate mixture.
Layer granola, acai smoothie and coconut chia in coconut shell halves, or use jars or bowls. Top with chopped fruit and a little more granola. Serve immediately.
Smart Tip:
To split a coconut, hold it with a towel (to catch the juices). Firmly tap it with a meat mallet or hammer, turning as needed, until the shell starts cracking in half.
