Located in the heart of The Hudson Valley’s scenic Ulster County in New York State, Woodnotes Grille is the signature restaurant of The Emerson Resort & Spa and is known for it's free-spirited, farm-to-table, and Catskills-centric sensibilities. Chef de Cuisine and Culinary Institute of America graduate, Brian Wren has shared a few of his new recipes with us, including this healthful breakfast — or snack.
Picked Seasonal Fruit-Toasted Oats-Coconut-Greek Yogurt
Ingredients for 4 servings:
3/4 cup quinoa
1 1/2 cups water
3/4 cup shredded sweetened coconut
1/2 cup old fashioned oats
2 tsp cinnamon
2 tbsp. honey
1/2 cup dried cranberries
2 cups Greek yogurt
1 cup blueberries
1 cup strawberries quartered
Proceed:
Preheat oven to 350 degrees
Combine quinoa and water in a two quart saucepan, bring to a boil
Lower to a simmer and cook for 20 minutes, until quinoa has absorbed all the water
Remove quinoa from stove, spread out onto a parchment lined baking sheet
Sprinkle quinoa with cinnamon and drizzle with honey
Spread oats over quinoa
Top quinoa and oats with coconut, spreading out evenly in pan
Bake mixture for 15-20 minutes, until coconut is golden brown
Remove from oven and pour into bowl, mix in dried cranberries and cool
Granola may be refrigerated and served later or top with yogurt and berries and serve immediately for gluten free and dairy free option: sub the oats with a gluten free variety and the yogurt with soy, coconut or almond milk.