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London Acai + Almond Butter Bowls
1/4 cup old-fashioned oats
1/4 cup slivered almonds
1/4 cup chopped walnuts
1 1/2 tablespoons light brown sugar
pinch kosher salt
1 tablespoon currants (can sub raisins or dried cranberries)
1 frozen banana, broken into pieces
7 ounces frozen acai puree (I like the acai from Trader Joe's)
1 cup frozen tart cherries (or any other combination of frozen strawberries, blueberries, raspberries, or cherries to equal 1 cup)
3 tablespoons water
1/2 Granny Smith apple
1 teaspoon lemon juice, optional
Almond butter (Justin's Vanilla Almond Butter recommended)
In a skillet, toast the oats, almonds, walnuts, brown sugar, and salt over medium-low heat. Stir frequently until the sugar has melted and the oats and nuts are toasted. This mixture can burn quickly, so keep an eye on it. Remove to a piece of parchment paper and let cool.
Once cool, toss in currants. Set aside.
In a high-powered blender, whir the banana pieces until somewhat blended. Run the acai packets under water for about 15 seconds. Break into pieces and add to blender along with 2 tablespoons water and 1/2 cup frozen cherries. Blend until smooth, stopping frequently as the blender will stop. You'll need to press the fruit down. A drink muddler is an excellent tool for this. Once smooth, add the remaining 1/2 cup cherries and 1 tablespoon water. Blend until thick and smooth.
Quickly julienne the Granny Smith apple, tossing with a bit of lemon juice if not serving immediately.
Place granola into two glasses or in the bottom of a bowl. Spoon acai puree on top. Add apple strips and a dollop of almond butter to each.
Serve immediately or cover with cling wrap and refrigerate for up to a day.
