Name: Pigeon Hole’s gingerbread granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 90 gm rolled oats (1 cup); 10 gm puffed brown rice (see note) (½ cup); 10 gm puffed quinoa (see note) (½ cup); 5 gm puffed buckwheat (see note) (½ cup); 50 gm pepitas (¼ cup); 30 gm flaked almonds (¼ cup); 2 tsp ground ginger; 2 tsp ground cinnamon; 1 tsp ground nutmeg; ½ tsp ground cloves; 1 tsp brown sugar; 70 gm manuka honey, plus extra to serve; 2 tbsp organic coconut oil; Vanilla-bean yoghurt, milk, stewed fruit, and edible flowers, to serve

Pigeon Hole’s gingerbread granola

"The granola at Pigeon Hole in Hobart tastes like no other. Could you ask for the recipe? " - Rajesh Anand, Auckland

Serves 4

Prep

10M

Cook

30M

Total

40M

“The granola at Pigeon Hole in Hobart tastes like no other. Could you ask for the recipe? ” – Rajesh Anand, Auckland

REQUEST A RECIPE

To request a recipe, email fareexchange@bauer-media.com.auor send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Ingredients

90 gm rolled oats (1 cup)

10 gm puffed brown rice (see note) (½ cup)

10 gm puffed quinoa (see note) (½ cup)

5 gm puffed buckwheat (see note) (½ cup)

50 gm pepitas (¼ cup)

30 gm flaked almonds (¼ cup)

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp ground cloves

1 tsp brown sugar

70 gm manuka honey, plus extra to serve

2 tbsp organic coconut oil

Vanilla-bean yoghurt, milk, stewed fruit, and edible flowers, to serve

Method

Main

1.Preheat oven to 150C. Mix grains, seeds, nuts, spices and sugar in a large bowl. Warm honey and coconut oil in a small saucepan over low heat until melted and just warmed. Stir thoroughly into dry mixture, spread on a large tray lined with baking paper, and bake, stirring every 10 minutes, until golden brown (25-30 minutes). Cool and store in an airtight container.

2.Serve granola with yoghurt, a splash of milk, stewed fruit, flowers and a drizzle of honey.

Puffed brown rice, quinoa and buckwheat are available from select supermarkets.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Aimee Jones