Chef Paulo

Recipes Breakfast Baked Oats with Grapes and Hazelnuts

Baked Oats with Grapes and Hazelnuts

From the Chef Paulo kitchen · Updated September 4, 2026 How we develop recipes

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A cream baking dish of baked oats cut into squares with one lifted clear of the rest, the golden oat surface studded with whole red grapes split and bleeding juice, scattered with chopped hazelnuts and fine rosemary needles.
Prep
15 min
Cook
55 min
Total
1 hr 20 min
Of which
10 min resting
Serves
4
Per serving
476 cal

Oats baked in a dish rather than stirred on the stove, cut into four warm squares. It suits a house where people come down at different times, since it holds its heat and reheats without complaint. Make it in autumn, when grapes and new hazelnuts overlap for about a month.

The rosemary is the part that sounds wrong and is not. A single teaspoon, chopped fine, holds the whole pan on the breakfast side of the line instead of letting it slide into dessert. Hold back some of the hazelnuts for the surface too. Anything stirred through the batter goes soft in the oven, and only what sits on top crisps into a rough, nutty layer.

It is done when a nudge to the dish no longer sends a ripple through the center. Let it stand for ten minutes after that, so the custard can finish setting before you cut it. Halved figs stand in for the grapes in late summer, and walnuts for the hazelnuts. A serving carries 8 grams of fiber.

A recipe from Chef Paulo chefpaulo.com/recipes/baked-oats-grapes-hazelnuts/

Ingredients

  • 2 cups rolled oats
  • 1/4 cup oat bran
  • 1/2 cup chopped hazelnuts, divided
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 1/2 cups low-fat milk
  • 1 large egg
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 1/2 cups red grapes
  • 1 tsp chopped fresh rosemary

Method

  1. Heat the oven to 350°F (175°C).
  2. Stir the rolled oats, oat bran, 1/3 cup of the chopped hazelnuts, ground cinnamon, and salt together in a large bowl.
  3. Beat the egg into the low-fat milk in a measuring cup until no streaks of yolk remain, then whisk in the honey and olive oil until the honey dissolves.
  4. Pour the liquid over the oats, fold in the red grapes and rosemary, and scrape everything into an oiled 9-inch square baking dish.
  5. Scatter the remaining hazelnuts over the surface, since they only crisp into a coarse crust from the top.
  6. Bake until the top is firm and set through to the center, the middle no longer wobbles when you nudge the dish, and the grapes have burst and darkened, 45 to 50 minutes.
  7. Let the dish stand for 10 minutes so the custard finishes setting, then cut into four squares and serve warm, spooning any syrup from the dish over the top.

Chef's notes

Halved fresh figs stand in for the grapes when they turn up in late summer, and walnuts work as well as hazelnuts. Drop the honey to one tablespoon if you like your breakfast on the plain side — the fruit carries plenty of sweetness on its own.

Nutrition per serving

  • Calories 476
  • Protein 16.7g
  • Carbs 64.4g
  • Fat 19.8g
  • Sat fat 3.2g
  • Fiber 8g
  • Sugar 26.7g
  • Sodium 380mg

Calculated per serving from USDA FoodData Central. Figures are an estimate and will vary with the exact ingredients you use.

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