This Roasted Grape Hazelnut Breakfast Bowl is easily one of the best breakfast’s I’ve eaten in a long time. If you’ve never roasted a grape in your life, don’t be put off – it’s easy! You’ll fall in love with the variety of tastes and textures in this satisfying, healthy bowl.
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
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Yields 4 servings
This flavorful breakfast bowl comes together easily with a little prep. Make the grapes ahead and keep them in the fridge for up to 3 days.
15 minPrep Time
25 minCook Time
40 minTotal Time
- 4 servings
- FOR THE WHEAT BERRIES
- 1 cup uncooked wheat berries
- 3 cups water
- FOR THE ROASTED GRAPES
- Preheat oven to 400
- 1 pound organic red grapes
- 2 tablespoons olive oil
- 1/2 teaspoon flake sea salt (or regular sea salt)
- 1 teaspoon balsamic vinegar
- 2 cups vanilla yogurt (I use Kite Hill vanilla almond milk yogurt)...you can use as much yogurt as you like, this recipe assumes 1/2 cup per person
- 1/4 Hazelnuts, roughly chopped
- Honey, for serving
- Fresh sage leaves, for serving
- PREPARE THE WHEAT BERRIES:
- Rinse the 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 rinsed wheat berries to a boil,then cover and reduce heat to simmer for 25-30 minutes or until the water is absorbed and the wheat berries are tender.
- PREPARE THE ROASTED GRAPES:
- Wash and dry the grapes, removing large stems
- In an oven-proof 12x 15" or equivalent sized baking dish, add the grapes and sea salt and toss gently to coat.
- Roast in the oven for 15-20 minutes, gently shaking the dish occasionally. The grapes will start to blister and turn a paler color but retain their basic shape.
- Remove from the oven and transfer to a bowl along with any juices that have accumulated, add the balsamic vinegar and gently toss to coat. Set aside until you are ready to build your bowl.
- ASSEMBLE THE BREAKFAST BOWLS:
- In four shallow bowls, place 1/2 cup each of yogurt and cooked wheat berries, top with some roasted grapes and one tablespoon of the chopped hazelnuts.
- Drizzle with local (or other ) honey and sage leaves as desired.
- Assemble each of the four bowls as follows:
- * 1/2 cup vanilla yogurt
- * 1/2 cup cooked wheat berries or other grain
Source: Studio Delicious