Breakfast upgrade: roasted grapes over homemade peanut butter granola ~ by Deanna Segrave-Daly, RD
Disclosure: The California Table Grape Commission compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. My thoughts and opinions are my own.
I did something something I’ve never done before in the kitchen.
I roasted grapes.
After I tasted some warm from the oven, I thought, “why the heck did it take me
43 29 years to do this for the first time?”
Inspiration for my roasting “eureka” came via the latest Recipe ReDux member contest sponsored by the California Table Grape Commission. I had immediately thought of doing a twist on the American iconic sandwich: the PB&J. I came up with the peanut butter part quickly – an adaption from one of my favorite granola recipes ever from Ashley @ Cook Nourish Bliss.
Then the jelly part.
I knew I didn’t want to deal with buying pectin, sterilizing jars, boiling large pots of water, etc. Then I read a recipe for roasting cherries and thought, “why not grapes?”
Apparently, I’m late to the game on this roasting fruit thing but better late than never. A drizzle of oil and honey with a dash salt followed by 20 minutes in the oven results in these warm, roasted beauties. It took a lot of willpower to stop eating them because I still hadn’t added them to the granola or snapped any photos!
So, some fun facts about California grapes:
- They are in season from May – January (this contest was called “Fall in Love with Grapes” – get it?)
- Red, green and black grapes provide antioxidants and polyphenols which protect our cells and are good for heart health
- Grapes of all colors also contain potassium and are a good source of vitamin K
- One 3/4 cup serving = 90 calories, no fat, no cholesterol and virtually no sodium
Below are all the grape inspired recipes from Recipe ReDux members to get you thinking beyond just snacking on them off the vine (not that there’s anything bad about that!)
Do you ever cook with grapes? What’s your favorite grape color?