ROASTED GRAPE HAZELNUT BREAKFAST BOWL
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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings
- 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