Here’s a satisfying and healthy breakfast bowl that tastes downright decadent and can be made in advance! Roasted Grape Hazelnut Breakfast Bowls are roasted grapes over creamy yogurt, topped with crunchy hazelnuts and a drizzle of honey….an amazingly delicious way to start the day.
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 a 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.
- Bowls are a great option for breakfast, lunch and dinner and are easy to advance meal prep. My Shredded Chicken Burrito Bowl is a savory example!
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: Greek plain or vanilla yogurt are the best choices here
- 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
Roasting grapes for a breakfast bowl couldn’t be easier! The basic steps are:
- 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
Tips for making this recipe
- Plain or vanilla Greek yogurt are the best for this recipe…use non-dairy yogurt if you prefer!
- 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.
- Use kosher salt on the grapes, or my VERY favorite Maldon Sea Salt Flakes.
- Round out this breakfast with a Frozen Pineapple Nectarine Slushee!
- 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.
- If you have leftover wheatberries, try this Blackberry Salad with Toasted Hazelnuts too!
More Recipes to Try:
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!
Roasted Grape Hazelnut Breakfast Bowl
- 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
- 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 spoonful of roasted grapes and a tablespoon of the chopped hazelnuts.
- Drizzle with honey and sage leaves as desired.
- 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.
- 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 photos and tips July, 2020