Here’s a satisfying and healthy breakfast bowl that tastes downright decadent. This Plant-Based Breakfast Bowl is a delicious way to start the day!
Why You’ll Love This Recipe
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 slices of Banana Bread lately.
Since breakfast is the most important meal of the day, when I came across this Plant-Based Breakfast Bowl in a discontinued issue of Cooking Light. I played around with the basic idea until this new healthy recipe bowl was born!
Here’s a few things to know about this easy breakfast:
- Roasted grapes will change you….seriously, they are so, so good.
- This breakfast is packed with healthy and indulgent ingredients like toasted hazelnuts, vanilla yogurt and honey.
- This bowl becomes a meal if you add a Zucchini Potato Fritatta or a Spring Vegetable Frittata to the menu. Maybe add some fresh berries too.
- Bowls are a great way to eat breakfast, lunch or snacks and are an easy meal prep during the week. Great for busy mornings!
- Looking for a savory bowl for dinner? Try this Shredded Chicken Burrito Bowl which uses store-bought rotisserie chicken as a shortcut!
- Another popular recipe using yogurt are these Spicy Roasted Sweet Potatoes with Yogurt Sauce and Roasted Cauliflower with Yogurt Sauce…really good and worth a try!
Ingredients For This Recipe
- Wheatberries: Plump, chewy and fully cooked…these stay fresh in the fridge for several days and are great on salads, too.
- Red Grapes: Seedless and organic, if possible
- Yogurt: Plant based plain or vanilla yogurt are the best choices here (you could use Greek yogurt 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 makes a huge difference in flavor!
How to Make Roasted Grapes
For the full recipe and instructions, please scroll to the recipe card below.
- Remove grapes from their stems, then wash and dry them
- Place the grapes in an oven-proof 12 x 15″ or equivalent-sized baking dish
- Add olive oil and flaky sea salt
- Roast in a 400 degree oven for 15-20 minutes, gently shaking the dish once mid-way during the bake time
- Cool the grapes a bit, then add a teaspoon of balsamic vinegar and toss or chill until ready to use
- Plant-based plain, vanilla or Greek yogurt are the best for this recipe.
- The roasted grapes and cooked wheat berries will keep well in sealed containers for 3-4 days.
- Use the juice that accumulates on the bottom of the roasted grapes to drizzle over the top of your bowl for extra deliciousness.
- Use kosher salt on the grapes, or my VERY favorite Maldon Sea Salt Flakes.
- Why not round out this breakfast bowl with a Frozen Pineapple Nectarine Slushee?
- The roasted grapes are delicious warm or cold. Try microwaving them for 30 seconds or so before spooning over the yogurt.
- Try any non-dairy yogurt like coconut milk or almond milk instead of regular yogurt.
- If you have leftover wheatberries, try this Blackberry Salad with Toasted Hazelnuts too!
Frequently Asked Questions
Yes! So many options here….try cooked farro, spelt berries, brown rice, quinoa or even cooked oatmeal. Any of these would be delish.
Almost any nut will work…try walnuts, pecans, almonds or cashews!
Yes! Add some almond butter for more protein, maybe some banana slices or other fresh fruit and even a tablespoon or so of maple syrup if you like it a bit sweeter.
More Recipes to Try
- Strawberry Asparagus Salad: Pretty and so good, this is a favorite!
- Overnight Brioche French Toast Casserole Recipe: A fabulous, easy recipe.
- Celery Parmesan Salad: Refreshing and simple, hazelnuts star in this show too!
- Best Rotisserie Chicken Salad: Fresh and tasty, this is a family favorite!
- California Crunchy Sushi Roll Recipe: A great treat for dinner or apps.
- Fresh Figs, Three Ways: One of the most popular recipes on the blog!
- Melon with Ice Cream & Caramel Sauce: A delicious way to eat melon!
- Roasted Spring Vegetables with Vinaigrette: You won’t believe how tasty these are!
- Peanut Butter Banana Pancakes: Bookmark this for Saturday pancakes!
- Cherry Almond Oatmeal: Comforting and tasty, a delicious variation for oatmeal!
- Waffles with Spiced Apples: Truly delish, you’ll want extra of the spiced apples!
- Cherry Puff Pastry Turnovers: A really great danish, made easy at home..
If you’ve tried this Plant-Based Breakfast Bowl, or any recipe on Studio Delicious, leave me a comment below…I’d love to hear from you!
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Plant-Based Breakfast Bowl
- 1 cup Wheat Berries
- 3 cups Water
- 1 pound Red Grapes, organic preferred, washed
- 2 tablespoons Olive Oil
- ½ teaspoon Flake Sea Salt
- 1 teaspoon Balsamic Vinegar
- 2 cups Vanilla Yogurt
- ¼ cup Hazelnuts, dry roasted, roughly chopped
- 1 ½ teaspoons Honey
- 4 Sage Leaves, optional
- COOK THE WHEAT BERRIESRinse the uncooked wheat berries in a fine mesh strainer. Place them 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 GRAPESPreheat oven to 400 degrees. Rinse and dry the grapes, removing any stemsIn a large oven-proof baking dish, add the grapes, olive oil and sea salt. Toss with your hands or a spoon to coat. Roast in the oven for 15-20 minutes, gently shaking the dish occasionally. The grapes will blister and turn a pale color but will retain their basic shape.Remove from the oven and transfer to a medium sized bowl along with any juices that have accumulated in the bottom of 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.
- To assemble the bowls, place ½ cup of yogurt in four shallow bowls, along with ½ cup of the cooked wheat berries alongside. Top with a big spoonful of roasted grapes and a tablespoon of the chopped hazelnuts.Drizzle with honey and sage leaves if desired.
- Use any non-dairy yogurt you’d like!
- Plain or vanilla Greek yogurt tastes great too
- Switch the wheatberries for cooked farro, spelt berries, brown rice or even cooked oatmeal or quinoa
- Almost any kind of nut will work if you don’t like or can’t find hazelnuts. Try walnuts, pecans or almonds
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This recipe was updated with new text and instructions November, 2022.