Roasted Grape Oatmeal

Roasting grapes until their skins wrinkle and juices turn glossy transforms ordinary fruit into something jammy and concentrated. Folded into creamy oatmeal with maple and cinnamon, this American breakfast feels both cozy and a little unexpected.

Serves 4 · 8 min prep · 18 min cook

Estimate for one serving

• 365 cal
• 11g protein
• 58g carbs
• 12g fat
• 3g fiber

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Ingredients

• 3 cups fresh seedless grapes
• 2 cups old-fashioned rolled oats
• 3 cups whole milk
• 1 cup water
• 3 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/3 cup chopped toasted walnuts
• 1 pinch pinch of kosher salt
• 1 teaspoon extra-virgin olive oil

Instructions

1. 1Preheat the oven to 400°F and line a small rimmed baking sheet with parchment.
2. 2Toss the grapes with the olive oil and a tiny pinch of salt, then spread them in a single layer on the prepared sheet.
3. 3Roast the grapes for 12 to 15 minutes until their skins wrinkle slightly and they release syrupy juices that look glossy and caramelized.
4. 4While the grapes roast, combine the oats, milk, water, cinnamon, and remaining salt in a medium saucepan.
5. 5Bring the mixture to a gentle simmer over medium heat, then reduce to medium-low and cook for 5 to 7 minutes, stirring often, until the oats turn creamy and thick.
6. 6Stir in the maple syrup and vanilla extract off the heat so the flavors stay bright.
7. 7Divide the hot oatmeal among four bowls.
8. 8Spoon the warm roasted grapes and all their pan juices over the top of each bowl.
9. 9Scatter the chopped toasted walnuts across the surface for crunch.
10. 10Let the bowls sit for one minute so the grape juices mingle with the oatmeal.
11. 11Serve immediately while the contrast of warm creamy oats and jammy roasted grapes is at its peak.