It’s not a good sign when your sweatpants are tight.
I think I speak for all of us who had a few too many butterscotch squares in recent weeks.
I miss those butterscotch squares with all my heart, but they are definitely not happening this month.
I came across a recipe for a roasted grape wheat berry bowl in the discontinued magazine Cooking Light.
I played around with the basic idea until this Roasted Grape Hazelnut Breakfast Bowl was born.
This nutrient-packed breakfast bowl comes together easily with a little prep.
Hey, and please just trust me on this roasted grape thing.
I wouldn’t have believed it either, but all that’s happening is good olive oil, flaky sea salt and the oven does the rest.
The grapes then get a tiny flourish of balsamic vinegar and like I said, just trust.
Personally, I was delighted with the warm, sweet juiciness of these succulent orbs 🙂
A COUPLE of COOKS NOTES….
- Make the roasted grapes ahead! Reheat in the microwave before spooning into your bowl
- Try other healthy grains like 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 things up
Because the beauty of making a grain bowl is you are in the drivers seat 1000% and you have my permission to customize to your hearts content.
Also, that sort of rhymes if you say it fast.
AND ANOTHER THING!
- This bowl screams HEALTHY and fills you up, too
- Think cool, creamy, crunchy, chewy, nutty, juicy and sweet/savory. Yep, it’s all that.
- Also super satisfying and INDULGENT without a bad-for-you ingredient on the list
- HELLO to a drizzle of local honey that sends the flavors over the edge 🙂
Here’s Another Breakfast Recipe to Try: Peanut Butter Banana Pancakes
PIN This Recipe for Later
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 spoonsful of roasted grapes and a tablespoon of the chopped hazelnuts.
- Drizzle with honey and sage leaves as desired.
Source: Studio Delicious