Roasted Grape Yogurt Bowls

Roasting grapes with olive oil and honey is a Mediterranean way to coax out deep, jammy sweetness. Spoon them warm over Greek yogurt with granola and walnuts for a fragrant breakfast bowl.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 48g carbs
• 18g fat
• 3g fiber

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Ingredients

• 3 cups fresh seedless grapes (red or black)
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 1 pinch pinch of flaky salt
• 3 cups plain whole-milk Greek yogurt
• 1 cup granola
• 1/3 cup toasted walnuts
• 1 medium ripe pear or late-season apple
• 1 teaspoon lemon zest
• 2 tablespoons fresh basil or mint

Instructions

1. 1Preheat the oven to 400°F and line a small rimmed baking sheet with parchment.
2. 2Toss the whole grapes with olive oil, half of the honey, thyme leaves, and flaky salt until evenly coated.
3. 3Spread the grapes in a single layer on the prepared sheet. Roast for 18 to 22 minutes, shaking the pan once halfway, until the skins wrinkle, juices bubble, and some grapes begin to collapse and caramelize.
4. 4While the grapes roast, divide the Greek yogurt among four shallow bowls and smooth the tops with the back of a spoon.
5. 5Thinly slice the pear or apple and set aside for topping.
6. 6When the grapes come out of the oven, let them cool for 3 to 5 minutes so the syrup thickens slightly but stays warm.
7. 7Spoon the warm roasted grapes and their pan juices over the yogurt in each bowl.
8. 8Scatter granola and toasted walnuts over the fruit. Arrange the fresh pear or apple slices the edges.
9. 9Drizzle the remaining honey over everything and finish with lemon zest and torn fresh basil or mint.
10. 10Serve immediately while the contrast of warm jammy grapes and cool creamy yogurt is strongest. Stir gently at the table if desired.