Coconut & Acai Frozen Breakfast Bowls for Spring & Summer

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often less expensive.

granola

🥗Healthier: oats

💰Cheaper: puffed rice

Oats provide fiber and are typically cheaper than granola.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup has a lower glycemic index, while maple syrup is often less expensive.

almond butter

🥗Healthier: peanut butter

💰Cheaper: sunflower seed butter

Peanut butter is a cost-effective alternative with similar texture.

Introduce the iceless slushie maker from Uomi that holds 88 ounces.

Clean the components of the slushie maker before use.

Mix together dark cherry juice and local honey until dissolved.

Add acai puree to the cherry juice and honey mixture.

Pour the mixture into the Uomi slushie machine and set it to the slushie setting.

Wait about 30 minutes for the mixture to fully set up in the slushie machine.

Ensure the sugar content exceeds 6% to avoid an icy texture.

Grab a frozen glass and fill it with the acai mixture to your liking, then save it in the freezer.

In a blender, combine yogurt, agave, coconut shavings, and milk.

Blend on high speed until the mixture is homogeneous and taste for desired sweetness.

Pour the coconut mixture into the Uomi slushie machine on the milkshake setting for 25 to 30 minutes.

Once the coconut yogurt has set, grab another frozen glass and fill it up, then chill it in the freezer.

In a mixing bowl, add eggs and a splash of milk to condition them.

Heat a pan with butter and pour in the egg mixture.

Let the eggs slightly set before pulling in the sides to create folds.

Flip the eggs to encapsulate the sharp cheddar cheese for melting.

Remove from heat and let residual heat cook the eggs for about 30 seconds.

Lay the cheddar scramble over sourdough toast and top with black pepper and finely cut chives.

Slice a banana, sprinkle it with sugar, and caramelize it with a torch for garnish.

Slice strawberries for garnish and top the acai bowl with fresh blueberries, sliced strawberries, almond granola, and a drizzle of local honey.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens