Chef Eric Greenspan's wake-up bowl

Total Time
1 hr 15 min
15 min
1 hr
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.


Uncooked steel cut oats

½ cup(s)


4 Tbsp, toasted and chopped

Dried sesame seed kernels

2 tsp, black variety

Canola oil

1 tsp

Unpacked light brown sugar

1 tsp

Maple syrup

1 tsp

Unsweetened cocoa powder

1 tsp, or cacao powder

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Plain fat free Greek yogurt

4 cup(s)

Unsweetened acai puree

2 packet(s)

Dried chia seeds

8 Tbsp, rehydrated in water

Unsweetened coconut flakes

16 Tbsp


1 medium, thinly sliced


8 medium, hulled and thinly sliced


  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