This berry & granola açai bowl offers a fresh, fruity, and particularly accessible version, ideal for a brunch menu or a snacking selection.
Designed for food service professionals, this recipe focuses on simple, effective combinations while offering an appealing visual presentation.
Developed with chef Matthieu Payet-Godel, it offers a revisited classic that is easy to prepare and standardize.
It thus meets the expectations of customers looking for fresh, balanced products that are quick to consume.
Ingredients you need
Açai base
Toppings
- 100 g Greek yogurt
- 1/2 banana (approximately 50 g)
- 50 g crunchy granola
- A few fresh berries
- Honey
Preparing the berry and granola açai bowl
Preparing the açai base
Mix the açai purée with the half banana until smooth, homogeneous, and slightly thick.
This base can be prepared quickly to order, making it easy to incorporate into continuous service without technical complexity.
The simplicity of this step also ensures consistent final results, even with high volumes.
Plating
Pour the açai base into a bowl, ensuring an even surface to make it easier to arrange the toppings.
Add the Greek yogurt to provide a creamy texture and create a contrast with the fruity base.
Then arrange the banana slices, crunchy granola, and fresh berries harmoniously.
Finish with a drizzle of honey to bring everything together and enhance the indulgence of the finished product.
Food service tips
This recipe stands out for its quick preparation and excellent stability during service, even during busy periods.
The toppings can be prepared and portioned in advance to reduce handling in the kitchen.
This organization helps streamline service while ensuring a consistent, high-quality result with every order.
It therefore provides a reliable foundation for a high-turnover daily offering.
The cost of this acai bowl
The ingredient cost of this recipe is based on average prices observed in food service or semi-wholesale purchasing.
It breaks down as follows:
- Acai → 100 g = €1.30
- Banana → 100 g = €0.20
- Greek yogurt → 100 g = €0.40
- Granola → 50 g = €0.30
- Red berries → 40 g ≈ €0.48
- Honey → 10 g = €0.08
The total ingredient cost is therefore approximately €2.76 per portion.
This positioning remains consistent for an accessible recipe with high perceived value, particularly as part of a brunch offering.
With a recommended selling price between €9 and €11, this bowl helps maintain a margin in line with industry standards.
These estimates may vary depending on suppliers, seasonality and purchase volumes.
Possible variations
This recipe can easily be adapted according to the seasons and the products available in the kitchen.
The red berries can be varied according to availability to refresh the offering throughout the year.
Adding seeds or superfoods also helps enhance the offering and meet specific nutritional expectations.
Finally, a more indulgent version can be offered with enriched granola or the addition of nut and seed purées.
Key takeaways
This red berry & granola acai bowl is an essential foundation for offering a fresh, quick and visually appealing option.
It fits easily into an existing menu while meeting current expectations for naturalness and indulgence.
Also discover the other creations by chef Matthieu Payet-Godel to expand your offering.