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This fast and easy warm breakfast bowl comes together in just 15 minutes but blows away any oatmeal recipe you'll find! The secret is the rich nutty flavor from the heritage grain. Also, roasting grapes is almost like cheating. The sugars develop so beautifully with a sprinkle of cinnamon you'll be craving this every morning.  The great news is that it's also very healthy, with no sugar and hearty whole grains. 

East Shore Black Rye had been part of planting schemes since 1831 when the Charleston City Gazette first advertised Carolina Seed Rye for sale in its pages. Sadly if feel out of favor and is only grown by a handful of farms. Nutty and delicious, the grain has earned a place in the Slow Food Ark of Taste. Drought tolerant and heat resistant it was planted by the Mendocino Grain Project in Northern California who has specially milled it just for Foodocracy as a cracked whole grain which will make a delicious addition to all of your fall cooking. 


  • 1 cup Steal Cut East Shore Black Rye
  • 3 cups water
  • 1 cup washed and de-stemmed red or purple seedless grapes
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup

Cook 1 cup of cracked rye on the stovetop with 3 cups of salted water until the water is absorbed (about 5-7 minutes). While that's cooking, roast some fall harvest grapes (we are loving the Thomcord in the farmers market right now), with a sprinkle of cinnamon and a light drizzle of maple syrup in a 400 degree oven. Alongside the grapes roast a handful of your favorite nuts on a dry sheet pan. The grapes are done with they burst. 

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