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:
- 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 the 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 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:
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 spoonsful 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.
This recipe was updated January 2020