Here’s a satisfying and healthy breakfast bowl that tastes downright decadent! This Roasted Grape Breakfast Bowl is a delicious way to start the day! Need a snack for later? Try my Ultimate Trail Mix with Cinnamon Oat Clusters…tasty, filling, portable!
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 much Banana Bread 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.
Here’s a few things to know about this healthy Breakfast Bowl:
- Roasted grapes will change you….seriously, they are so, so good.
- This breakfast bowl is packed with healthy and xindulgent 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. Okay, and maybe some fresh berries too.
- Bowls are a great option for breakfast, lunch or snacks and are easy to prep in advance for the week.
- Looking for a savory bowl for dinner? Try this Shredded Chicken Burrito Bowl which uses store-bought rotisserie chicken as a shortcut!
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
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
- Plain or vanilla Greek yogurt are the best for this recipe…use non-dairy yogurt if you prefer!
- 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!
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!
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
- 1 cup Wheat Berries
- 3 cups Water
- 1 pound Red Grapes, organic preferred, washed
- 2 tablespoons Olive Oil
- 1/2 teaspoon Flake Sea Salt
- 1 teaspoon Balsamic Vinegar
- 2 cups Vanilla Yogurt
- 1/4 cup Hazelnuts, dry roasted, roughly chopped
- 1 1/2 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 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 pale color but will retain their basic shape.Remove the grapes from oven and transfer to a 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 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.
- 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 and some photos were updated with new text and instructions July 2021