Roasted Grape Hazelnut Breakfast Bowl

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This Roasted Grape Hazelnut Breakfast Bowl can be prepared ahead of time – the grapes and cooked wheatberries keep well refrigerated for several days. Spoon the roasted grapes over creamy yogurt, top with crunchy hazelnuts and a drizzle of honey, you’ve got an amazingly delicious, healthy and easy breakfast. 

It’s not a good sign when your sweatpants are tight.

I think I speak for all of us who’ve had a few too many butterscotch squares lately.

I came across a recipe for a roasted grape wheat berry bowl in the discontinued issue of Cooking Light. I played around with the basic idea until this Roasted Grape Hazelnut Breakfast Bowl was born.

Why make this breakfast bowl? 

• Because roasted grapes will change you. Really! You won’t believe how good they are.
• This breakfast bowl is packed with indulgent ingredients like toasted hazelnuts, vanilla yogurt and honey.
• Cook the grains and roast the grapes ahead of time – they keep for days in the fridge – easy to assemble and totally portable.

Ingredients You’ll Need to Make this Breakfast Bowl

• Wheatberries:  Plump, chewy and fully cooked
• Red Grapes:  No seeds, please and seek out organic if possible
• Yogurt:  Vanilla Almond Milk Yogurt is my favorite, but plain Greek or vanilla yogurt is tangy and wonderful too
• Hazelnuts:  Dry roasted for extra flavor, roughly chopped to sprinkle over the top of our bowls
• Honey:  You might be tempted to leave this out, but just a tiny bit heated up makes a huge difference here

How to Make Roasted Grapes

So, trust me on the roasted grape thing.

I wouldn’t have believed it either, but here’s how you do it:

1. Remove grapes from their stems, then wash and dry them
2. Place the grapes in an oven-proof 12 x 15″ or equivalent-sized baking dish.
3. Add the olive oil and flaky sea salt
4. Roast in a 400 degree oven for 15-20 minutes, gently shaking the dish once mid-way during the bake time.
5. Cool the grapes a bit, then add a teaspoon of balsamic vinegar and toss or chill until ready to use.

Tips for Making a Roasted Grape Hazelnut Breakfast Bowl

• Plain or vanilla almond milk or Greek yogurt are the best for this recipe.
• The roasted grapes and cooked wheatberries will keep well in sealed containers for at least 3 days.
• Use the juice that accumulates on the bottom of the roasted grapes to drizzle over the top of your bowl for extra deliciousness.
• Kosher flake salt on the grapes or my favorite Maldon Sea Salt Flakes.

Serving Suggestions for this Recipe

• Make the roasted grapes ahead on busy mornings, heat the roasted grapes for 30 seconds in the microwave before spooning into your bowl
• Try other healthy grains like cooked farro, spelt berries, brown rice or even cooked oats
• Crumbled goat cheese instead of yogurt would be massively delicious
• Swap toasted walnuts for the hazelnuts to change the flavors up

More Breakfast Recipes You Might Like:

Peanut Butter Banana Pancakes

Cherry Almond Oatmeal

Nutella Crepes

Waffles with Spiced Apples

If you’ve tried this Roasted Grape Hazelnut Breakfast Bowl, or any recipe on Studio Delicious, leave me a comment below…I’d love to hear from you!

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Roasted Grape Hazelnut Breakfast Bowl

This Roasted Grape Hazelnut Breakfast Bowl will be one of your favorite healthy breakfast recipes

5 from 14 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 467kcal

Author: Paige

Ingredients

• FOR THE WHEAT BERRIES
• 1 cup Wheat Berries
• 3 cups Water
• FOR THE ROASTED GRAPES
• 1 pound Red Grapes, organic preferred, washed
• 2 tablespoons Olive Oil
• 1/2 teaspoon Flake Sea Salt
• 1 teaspoon Balsamic Vinegar
• ASSEMBLE THE BOWLS
• 2 cups Vanilla Yogurt
• 1/4 cup Hazelnuts, dry roasted, roughly chopped
• 1 1/2 teaspoons Honey
• 4 Sage Leaves, fresh

Instructions

• COOK THE WHEAT BERRIES
• Rinse the uncooked wheat berries in a fine mesh strainer.

  Place the wheat berries and 3 cups water in a medium-sized saucepan with a lid.

  Bring the water and berries to a boil, then cover and reduce heat.

  Simmer for 25-30 minutes or until water is absorbed and berries are tender.
• ROAST THE GRAPES
• Preheat oven to 400 degrees

  Wash and dry the grapes, removing large stems
• In an oven-proof 12x 15" or equivalent sized baking dish, add the grapes, olive oil and sea salt. Toss with your hands or a spoon to coat.
• Roast the grapes in the oven for 15-20 minutes, gently shaking the dish occasionally.

  The grapes will blister and turn a paler color but retain their basic shape.
• Remove grapes from oven and transfer to a bowl along with any juices that have accumulated in the dish.

  Add the balsamic vinegar and gently toss to coat with a large spoon.

  Set aside until you are ready to build your bowl.
• ASSEMBLE THE BREAKFAST BOWLS
• Place 1/2 cup of yogurt in four shallow bowls, along with 1/2 cup of the cooked wheat berries alongside.

  Top with a big spoonsful of roasted grapes and a tablespoon of the chopped hazelnuts.
• Drizzle with honey and sage leaves as desired.

Notes

• I use Vanilla Almond Milk (non-dairy) yogurt, and plain or vanilla Greek yogurt works well too. 
• Switch the wheatberries for cooked farro, spelt berries, brown rice or even cooked oats.
• Crumble soft goat cheese instead of yogurt for an alternative...delicious!
• If you can't find fresh sage leaves, just leave them off.
• Toasted walnuts would be great instead of hazelnuts too. 

Nutrition

Calories: 467kcal | Carbohydrates: 77g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 384mg | Potassium: 536mg | Fiber: 8g | Sugar: 37g | Vitamin A: 128IU | Vitamin C: 5mg | Calcium: 257mg | Iron: 2mg

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This recipe was updated January 2020

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