Pigeon Hole's gingerbread granola

AT A GLANCE

  • Serves 4 people

"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.au or 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.

  • 90 gm (1 cup) rolled oats
  • 10 gm (½ cup) puffed brown rice (see note)
  • 10 gm (½ cup) puffed quinoa (see note)
  • 5 gm (½ cup) puffed buckwheat (see note)
  • 50 gm (¼ cup) pepitas
  • 30 gm (¼ cup) flaked almonds
  • 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
01   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.
02   Serve granola with yoghurt, a splash of milk, stewed fruit, flowers and a drizzle of honey.
NotePuffed brown rice, quinoa and buckwheat are available from select supermarkets.

Topics:

BREAKFAST, WINTER, OATS, GINGER

Recipe:

PIGEON HOLE

Photography:

ROB SHAW

Styling:

AIMEE JONES

FEATURED IN

June 2017

June 2017

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