Berry Acai Bowl

Vegan homemade acai bowls with gluten-free granola

Today I’m sharing my recipe for a perfect vegan acai bowl. As you may know from my weekend recap post, I discovered acai bowls and became totally hooked on them! So obviously when I got back to San Diego the first thing we did was head to the grocery store to get ingredients to recreate our own.

Vegan Homemade Acai Bowls with Berries and Bananas

Vegan homemade acai bowls with gluten-free granola

Vegan homemade acai bowls with gluten-free granola

My secret to perfect smoothies and acai bowls is using Medjool dates to up the sweetness while boosting the nutritional value. Both the bananas and dates in this acai bowl are packed with potassium which are great for building muscle and make this an ideal recipe for a pre- or post-workout meal!

I also came up with a simple but sweet gluten-free granola recipe to top this bowl and add a little crunch! I love the texture the granola adds to the bowl and it helps to keep you full for longer. There are endless possibilities with acai bowl toppings so feel free to add your own toppings! Chia seeds, nut butter, pumpkin seeds, and other berries would all make great additions to this bowl!

Berry Acai Bowls (Vegan and Gluten-Free)

Serves 2


For the acai bowl:

3/4 cup unsweetened vanilla almond milk

1 100 gram frozen pack of acai (I use Sambazon)

2 frozen bananas, chopped

1/4 cup frozen strawberries

2 Medjool dates, pitted

For the granola:

1 1/2 cups gluten-free rolled oats

1/2 cup buckwheat groats

1/3 cup sunflower seeds

1/4 cup plus 2 tablespoons pure maple syrup

2 teaspoons ground cinnamon

For the toppings:

1 banana, chopped,

4 strawberries, sliced

2 tablespoons shredded unsweetened coconut

Optional toppings: Peanut butter, almond butter, chia seeds, passion fruit, etc.


1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or a baking mat. Add the oats, buckwheat, sunflower seeds, and cinnamon to a large bowl. Whisk until well combined then add in the remaining liquid ingredients and mix well.

2. Spread the granola out on the baking sheet. Bake for 20 minutes and then rotate the baking tray. Bake for another 15 minutes then remove from the oven and let cool for 30 minutes to 1 hour. The longer you wait, the more crunchy the granola will be.

3. Add all the smoothie ingredients to a blender and blend on high until completely smooth. If it’s too thick or chunky add in another splash of almond milk.

4. Pour the acai mixture into two bowls and top with desired toppings; granola, shredded coconut, bananas, strawberries, etc. Enjoy!

Vegan homemade acai bowls with gluten-free granola

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