This acai bowl porridge offers a more comforting, seasonal approach, ideal for keeping acai on the menu beyond summer.
Designed for foodservice professionals, this recipe combines a cold acai base with hot porridge, creating an interesting contrast.
Developed with Chef Matthieu Payet-Godel, it allows you to adapt your offering to the seasons while maintaining consistent execution.
It therefore meets the expectations of customers looking for nourishing, balanced products suited to cooler seasons.
Ingredients you need
Acai base
Porridge
- 200 ml of almond drink
- 60 g of muesli
Toppings
- 1 fresh fig
- A few raspberries
Preparing the acai bowl porridge
Preparing the porridge
Heat the almond drink in a saucepan until boiling, then remove it from the heat to control the final texture.
Add the muesli, cover, and leave to rest for about ten minutes to obtain a creamy, homogeneous porridge.
This step can be prepared in advance to streamline kitchen organization and reduce service wait times.
Preparing the acai base
Blend the acai pieces with the half banana until smooth, homogeneous, and thick enough for presentation. The recipe does not require added sugar, as the pieces are already sweetened.
This base is simple to prepare and requires no special technique, allowing for consistent production.
Presentation
Pour the porridge into a bowl, leaving a distinct space for the acai base to create a visually structured presentation.
Then add the acai and banana mixture on one side, maintaining a clear separation between the two preparations.
Arrange the fig slices and raspberries to add color and enhance the final presentation for the customer.
This presentation highlights the hot-cold contrast and enhances the perception of the product's quality when served.
Catering tips for this acai bowl
This recipe requires slightly more preparation time because the porridge is made to order in the kitchen.
To optimize service, the porridge can be prepared in advance, or even the day before, as overnight oats.
This organization reduces service time to around ten minutes while ensuring good product quality.
It is therefore an effective solution for keeping an attractive acai offering during the autumn or winter.
The cost of the acai bowl porridge
The ingredient cost for this recipe is based on average prices observed in food service or semi-wholesale purchasing.
It breaks down as follows:
- Acai = €1.30
- Banana = €0.10
- Almond drink = €0.50
- Muesli = €0.24
- Fresh fig ≈ €0.48
- Raspberries ≈ €0.36
The total ingredient cost therefore comes to approximately €2.98 per portion.
This positioning remains consistent for a recipe with high perceived value, particularly as part of a premium breakfast or brunch offering.
With a recommended selling price between €10 and €12, this recipe allows you to maintain a margin in line with industry standards.
These estimates may vary depending on suppliers, seasonality, and purchasing volumes.
Recipe variations
This recipe can be adapted according to your positioning and the seasonality of the products available in the kitchen.
A fully winter-inspired version can be offered with cooked or roasted fruit to enhance its comforting character. You could easily create a version with apples or pears.
It is also possible to add toppings such as seeds or granola to enhance the texture.
Finally, a cold overnight oats version speeds up service while preserving its nutritional value.
Key takeaways
This acai bowl porridge is a relevant alternative for keeping acai on the menu all year round.
It allows you to offer a distinctive recipe adapted to cooler seasons while maintaining profitability.
Also discover the other creations by chef Matthieu Payet-Godel to expand your offering.