Chef Eric Greenspan's wake-up bowl
6
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Start your day with a beautiful acai-Greek yogurt bowl topped with homemade granola, fresh fruit and coconut flakes. Chock-full of oats, nuts, seeds, and cocoa, this chocolatey granola is easy to prepare and gives a nice crunch to the creamy smoothie base and soft berries and banana. Leftover granola can be stored at room temperature for up to two weeks. If you prefer the texture of dry chia seeds, feel free to skip the step of hydrating them and sprinkle them over the smoothie base instead. Look for unsweetened acai puree at your supermarket in the freezer section beside the other packages of frozen fruit.
Ingredients
Uncooked steel cut oats
½ cup(s)
Almonds (dry-roasted or raw, unsalted, no sugar added)
4 Tbsp, whole
Dried sesame seed kernels
2 tsp
Canola oil
1 tsp
Unpacked light brown sugar
1 tsp
Maple syrup
1 tsp
Unsweetened cocoa powder
1 tsp
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Plain fat free Greek yogurt
4 cup(s)
Unsweetened acai puree
2 packet(s)
Dried chia seeds
8 Tbsp
Unsweetened coconut flakes
16 Tbsp
Banana
1 medium
Strawberries
8 medium
Instructions
1
To make granola, preheat oven to 300°F. Toss oats, almonds, sesame seeds, oil, sugar, syrup and cocoa powder together in a mixing bowl; season with salt and cracked black pepper. Spread in an even layer on a rimmed baking sheet; bake for 1 hour. Let cool; crumble.
2
Combine yogurt with acai puree in a medium bowl.
3
To serve, spoon 1/2 cup yogurt into a small bowl; top with 1 Tbsp hydrated chia seeds and 2 Tbsp coconut. Sprinkle with 1 Tbsp granola and top with a few slices banana and strawberries. Repeat to make more bowls.
4
Serving size: 1 bowl
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