Acai and Guarana Yogurt Bowl with Granola and Tropical Fruit

Name: Acai and Guarana Yogurt Bowl with Granola and Tropical Fruit
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 24 oz (680 g) plain Greek yogurt, full-fat, at room temperature; 3½ oz (100 g) frozen acai puree, thawed, thawed at room temperature for 10 minutes; ¾ tsp (2½ g) guarana powder; 2 tbsp (30 g) raw honey; 1½ cups (135 g) rolled oats (old-fashioned); ¾ cup (85 g) raw sliced almonds; ½ cup (65 g) raw Brazil nuts, roughly chopped, roughly chopped into ½-inch pieces; 3 tbsp (45 g) virgin coconut oil, melted, melted; 3 tbsp (45 g) pure maple syrup; ½ tsp (2½ ml) vanilla extract; ¼ tsp (1½ g) sea salt; 1½ cups (225 g) fresh pineapple, peeled and cored, cut into ½-inch cubes; 1 medium (200 g) ripe but firm mango, peeled, pitted, and cut into ½-inch cubes; ¼ cup (20 g) unsweetened shredded coconut, lightly toasted (optional, for crunch) (optional); 1 medium (60 g) fresh lime, zest and juice extracted; 2 tbsp (30 g) raw honey

From the MyKitchenBank Kitchen

A vibrant, energizing yogurt bowl combining creamy acai-infused Greek yogurt with natural guarana boost, topped with homemade toasted granola, fresh tropical fruit, and a drizzle of honey. This no-bake assembly delivers Brazil nut crunch, almond texture, and bright citrus notes—perfect for breakfast or a light afternoon snack.

Prep: 20 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 10 min
Makes: 4 bowls (with leftover granola)

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Ingredients

4 servings

For the yogurt base
24 oz (680 g) plain Greek yogurt, full-fat, at room temperature
3½ oz (100 g) frozen acai puree, thawed, thawed at room temperature for 10 minutes
¾ tsp (2.5 g) guarana powder
2 tbsp (30 g) raw honey
For the granola
1½ cups (135 g) rolled oats (old-fashioned)
¾ cup (85 g) raw sliced almonds
½ cup (65 g) raw Brazil nuts, roughly chopped, roughly chopped into ½-inch pieces
3 tbsp (45 g) virgin coconut oil, melted, melted
3 tbsp (45 g) pure maple syrup
½ tsp (2.5 ml) vanilla extract
¼ tsp (1.5 g) sea salt
For assembly
1½ cups (225 g) fresh pineapple, peeled and cored, cut into ½-inch cubes
1 medium (200 g) ripe but firm mango, peeled, pitted, and cut into ½-inch cubes
¼ cup (20 g) unsweetened shredded coconut, lightly toasted (optional, for crunch) (optional)
1 medium (60 g) fresh lime, zest and juice extracted
2 tbsp (30 g) raw honey

Equipment (9)

Large mixing bowl
Medium bowl
Rimmed baking sheet (18×13 inch / 46×33 cm)
Wooden spoon
Measuring spoons and cups
Whisk or fork
4 serving bowls (8–10 oz / 240–300 ml each)
Sharp knife
Cutting board

Steps

Before you start

Make the granola first so it has time to cool and crisp up while you prepare the yogurt base and fruit
Have all tropical fruits washed and cut into bite-sized pieces before assembling bowls
Acai puree and guarana powder should be at room temperature for smooth mixing

1
Toast the granola baseOven 325°F / 165°C
- Preheat the oven to 325°F (163°C).
- In a large mixing bowl, combine the rolled oats, sliced almonds, and chopped Brazil nuts.
- In a small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and sea salt until fully blended.
- Pour the wet mixture over the oats and nuts, and stir vigorously with a wooden spoon for about 1 minute, breaking up any lumps, until every oat and nut piece is evenly coated with the wet ingredients.
- Spread the granola mixture in a thin, even layer on a rimmed baking sheet (break up any clumps as you spread).
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Tip: Stir the mixture thoroughly to ensure even coating; dry pockets will not toast evenly and may remain too soft.
2
Bake granola until goldenOven 325°F / 165°C
- Bake in the preheated 325°F (163°C) oven for 18–20 minutes, stirring once halfway through (around the 10-minute mark), until the mixture is light golden brown and fragrant.
- The oats should look dry and slightly crispy, not wet or dark brown.
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Ready when: Granola is light golden brown, fragrant, and no longer glossy
Tip: Do not over-bake; if the granola darkens beyond light gold, it will taste bitter. Remove it when still slightly soft—it will crisp further as it cools.
3
Cool granola until crispy
- Spread the hot granola on a clean, dry surface (parchment paper or a second baking sheet) and let it cool completely, undisturbed, for 8–10 minutes.
- As it cools, it will harden and become distinctly crispy.
- Do not stir during cooling or it will clump.
- Once fully cooled, it can be stored in an airtight container.
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Ready when: Granola is completely cool to the touch and breaks apart easily
Tip: Cooling undisturbed is essential; stirring while hot will break the clusters and create loose particles instead of crunchy clumps.
4
Prepare tropical fruit
- While the granola cools, prep the tropical fruit.
- Peel and core the fresh pineapple, then cut into ½-inch cubes (you should have about 1½ cups / 225 g).
- Peel and pit the ripe mango, then cut into ½-inch cubes.
- Place both in a clean bowl and add the fresh lime zest and lime juice, tossing gently to combine.
- Set aside at room temperature until ready to assemble.
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Ready when: Fruit is uniformly cut into ½-inch cubes and evenly coated with lime zest and juice
Tip: Cut fruit into uniform ½-inch pieces so they distribute evenly through each bowl and blend texturally with the granola.
5
Make acai-guarana yogurt base
- In a medium mixing bowl, place the room-temperature Greek yogurt.
- Add the thawed acai puree, guarana powder, and honey.
- Using a whisk or fork, blend these ingredients together vigorously for about 30 seconds, stirring until the acai and guarana are fully incorporated and the yogurt is evenly colored (deep purple-burgundy with no streaks).
- The mixture should be smooth and pourable but still thick.
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Ready when: Yogurt is uniform deep purple-burgundy color with no white or dark streaks
Tip: If the acai is not fully incorporated, it will create dark pockets in the finished bowl. Whisk until color is completely uniform.
6
Assemble the bowls
- Divide the acai-guarana yogurt base evenly among four serving bowls (about 6 oz / 170 g per bowl, or a little more than ½ cup).
- Arrange each bowl's yogurt to form a shallow well in the center, leaving about ½ inch of yogurt visible around the edges.
- Top each bowl with a portion of the lime-dressed tropical fruit (about 6–7 tablespoons / 90–105 g per bowl), mounding it gently in the center.
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Tip: Leave some yogurt visible around the fruit; this makes the bowl more visually appealing and ensures every spoonful includes yogurt.
7
Top with granola and finish
- Sprinkle each bowl generously with the cooled granola (about ¼ cup / 30 g per bowl), focusing on the perimeter and fruit mound so pieces stay visible and crispy.
- If using the toasted coconut flakes, sprinkle about 1 tablespoon on top of each bowl.
- Drizzle each bowl with ½ tablespoon (about 7.5 g) of raw honey.
- Serve immediately while the granola is still crispy.
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Tip: Add granola just before serving to keep it crispy; if added too early, it will soften from the moisture in the yogurt and fruit.

Good to know

Tips

Acai puree freezes in a block or sachet; thaw it gently at room temperature for 10 minutes to avoid warming the yogurt base too much when blended.
Guarana powder is concentrated and slightly bitter—don't exceed ¾ teaspoon, or the bowl will taste unpleasantly earthy.
If the granola sticks to the baking sheet, run a small offset spatula or butter knife underneath while still warm (but not hot) to loosen it.
For a protein boost, stir 1–2 tablespoons of unsweetened cacao nibs or a drizzle of almond butter into the yogurt base before assembly.

Make ahead

The granola can be made up to 5 days ahead and stored in an airtight container at room temperature. The acai-guarana yogurt base can be mixed up to 4 hours ahead and chilled in a covered bowl. Fruit can be prepped and stored in a covered container in the refrigerator for up to 6 hours. Assemble bowls fresh just before eating to keep the granola crispy.

Storage & reheating

Yogurt base: cover and refrigerate for up to 3 days. Granola: store in an airtight container at room temperature for up to 5 days; it will soften slightly if exposed to air. Prepared fruit: cover and refrigerate for up to 6 hours (or overnight if you don't mind softer, more juice-released fruit). Fully assembled bowls should be eaten immediately; do not refrigerate as the granola will absorb moisture and become soft.

Substitutions

frozen acai puree, thawed → ½ cup (120 ml) acai juice or acai powder reconstituted with 3 tablespoons water. Acai juice is less thick but provides similar flavor; adjust yogurt quantity to 20–22 oz (570–625 g) to maintain texture.
guarana powder → ½ teaspoon instant espresso powder mixed with ¼ teaspoon ground ginger. Provides energy-boost flavor and warm spice undertones, though not identical to guarana's specific profile.
raw Brazil nuts, roughly chopped → Raw macadamia nuts or candied pecans (use 0.5 cup / 65 g), roughly chopped. Macadamia nuts offer similar richness; candied pecans add subtle sweetness but reduce added honey slightly.
fresh pineapple, peeled and cored → Fresh papaya or dragon fruit, cut into ½-inch cubes (1.5 cups / 225 g). Both offer similar sweetness and texture; papaya is slightly softer, dragon fruit more neutral.