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!
Honey Roasted Grapes with Peanut Butter Granola – The Recipe ReDux
Breakfast upgrade: roasted grapes over homemade peanut butter granola
- Yield: About 7 cups of granola and 12 cups of roasted grapes 1x
For the granola:
- 1/4 cup olive oil or canola oil
- 6 cups rolled oats
- 3/4 cup chunky or plain peanut butter
- 1/3 cup honey
- 1/3 cup ground flaxseed
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the grapes:
- 2 pounds California red grapes, washed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- Dash salt
- Milk for serving
- To make the granola, preheat the oven to 325 degrees. Line a sheet pan that has a lip with parchment paper.
- In a large skillet over medium heat, add the 1/4 cup olive oil. Add the oats and stir until slightly toasted, 3 -5 minutes. Remove from heat and pour into large bowl.
- In a small pot, add peanut butter and honey. Stir over medium heat until well blended (about 2 – 3 minutes.) Remove from heat and pour in with the oats.
- Add flaxseed, maple syrup, vanilla, cinnamon, nutmeg and salt. Stir well.
- Spread out evenly onto the parchment paper. Bake for 15 minutes, stirring every 5 minutes or so (watch for the last 5 minutes so not to burn the oats.) Remove from oven and let cool completely.
- While the granola is cooling, roast the grapes. Reset the oven to 400 degrees. Line the baking sheet with a new piece of parchment paper. Spread grapes out (they can stay on the vine) so all grapes are on the paper (not on top of each other.) Drizzle with 1 tablespoon olive oil, 1 teaspoon honey and dash of salt. Roast for 20 minutes. Remove from oven and let cool.
- To serve, spoon 1/2 cup of granola into a bowl and pour in milk. Top with 1/2 cup of roasted grapes.
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?