Breakfast upgrade: roasted grapes over homemade peanut butter granola
Author:by Deanna Segrave-Daly, RD
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
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.