Description
Breakfast upgrade: roasted grapes over homemade peanut butter granola
Ingredients
Scale
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
Instructions
- 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.