Kate Bollard

Grape start to the day!

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FUN FACT: Grapes are a very good source of vitamin K and copper as well as a good source of vitamin B2.

Recently I have found myself in the kitchen more. Yes, I’m not all about fashion, I secretly love to bake!

I’ve been trying to come up with new fun things to make that are not all butter and sugar! I love grapes and can’t get enough of Grape Co grapes.
Cotton Candy, Candy Hearts and Sweet Sapphire flavoured grapes? Yes, you heard me correctly! Available in selected Coles and Woolworths supermarkets nationally! I think I just changed your life right?!

Cotton Candy – taste just like the old-fashioned favourite! This is a green, seedless grape with a flavour that bares an uncanny likeness to fairy floss.

Candy Hearts – exclusive to Grape Co. in the Australian market this red, seedless variety boasts notes of rich butterscotch. A real treat that everyone will love.

Sweet Sapphire – another exclusive for Grape Co. in the Australian market, this uniquely elongated black grape is remarkably sweet and crisp, perfect for snacking.

So how do you make grapes a meal, not a snack…



Prep time: 20 mins (+ 3 hours soaking)

Cooking time: 10-12 mins

Serves: 8-10




1 cup rolled oats

1 cup puffed quinoa plus extra for topping

1 cup shredded coconut plus extra for topping

2 tbs chia seeds

¼ tsp ground cinnamon

1/2 tsp vanilla powder or extract

¼ – 1/3 cup maple syrup or honey

Grape chia jam:

2 ½ cups fresh grapes

1 tsp coconut oil, melted

2 tbs chia seeds

2 tbs raw honey or maple syrup

½ tsp vanilla extract or powder

Cashew cream:

1 cups cashews, soaked for 3 hours

¼ cup filtered water

¼ cup coconut milk

1-2 tbs maple syrup or 1-2 Medjool dates

1 tsp vanilla powder or extract


Grape chia jam

Fresh grapes

Puffed quinoa

Shredded coconut




  1. Preheat oven to 175C and line a small round baking dish with baking paper.
  2. Place oats, quinoa, coconut and chia seeds into a high-speed food processor and blend until it resembles fine crumbs (or until it reaches desired consistency).
  3. Add rest of the ingredients and process until well combined.
  4. Press the mixture into the prepared baking dish and bake for 10-12 mins or until golden brown.
  5. Take out of the oven and allow to cool completely before adding toppings.
  6. Preheat oven to 200C and line baking tray with baking paper.


  1. Combine grapes and coconut oil together in a bowl and lightly toss to coat. Place grapes on baking sheet.
  2. Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes.
  3. Take out and place into a food processor and blend until smooth.
  4. Add grape puree to a small saucepan and add chia seeds, honey/maple syrup and vanilla extract. Gently bring to a boil then reduce heat and let simmer for 2 mins.
  5. Allow to cool completely.


  1. To make the cashew cream place all the ingredients into a high-speed food processor and process until smooth and creamy.


  1. Spread cashew cream over cooled granola base and top with grape chia jam and lots of fresh grapes, puffed quinoa and shredded coconut.

Serving and Storing leftovers

Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


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