Introduction

Panettone granola is a delightful twist on traditional granola, incorporating the sweet, fruity flavors of panettone bread. This crunchy breakfast or snack is perfect for adding a festive touch to your mornings or anytime you crave something wholesome and flavorful.

Ingredients

100g panettone
200g rolled oats
50g pumpkin seeds
1 tsp ground cinnamon
500g flaked almonds
50ml vegetable oil
50ml maple syrup
50ml honey
100g dried berries, raisins or sultanas
50g dried cranberries
milk or yogurt, to serve

Instructions

Step 1: Preheat your oven to 160°C (140°C fan) or gas mark 3. Line a large baking tray with baking parchment, or use a non-stick tray without lining.
Step 2: Place the panettone into a food processor and blitz until it turns into fine breadcrumbs. Transfer these breadcrumbs to a large bowl.
Step 3: Add the rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds to the bowl with the panettone breadcrumbs. Mix well to combine.
Step 4: In a small bowl, combine the vegetable oil, maple syrup, and honey. Pour this mixture over the dry ingredients and stir thoroughly to coat all the oats and nuts evenly.
Step 5: Spread the mixture evenly on the prepared baking tray in a single layer. Bake for 30 to 40 minutes, stirring every 10 minutes to ensure the granola cooks evenly and turns golden brown.
Step 6: Remove the tray from the oven and let the granola cool on the tray for about 10 minutes. Then, stir in the dried berries, raisins or sultanas, and dried cranberries.
Step 7: Allow the granola to cool completely before serving. Enjoy it with milk or yogurt for a delicious breakfast or snack.

Tips & Variations

For a nut-free version, substitute flaked almonds with additional pumpkin seeds or sunflower seeds.
Add a handful of chopped dark chocolate or coconut flakes once the granola has cooled for an extra treat.
Use different dried fruits according to your preference, such as chopped dried apricots or cherries.

Storage

Store the panettone granola in an airtight container at room temperature. It will keep fresh for up to one month. To re-crisp any soft granola, spread it on a baking tray and warm in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of panettone?

Yes, you can substitute panettone with other sweet breads or fruit breads, but panettone’s distinct flavor adds a special festive touch.

Is this granola suitable for vegans?

To make this recipe vegan, replace honey with extra maple syrup or a plant-based sweetener of your choice.

Panettone Granola Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This Panettone granola recipe transforms leftover panettone into a delicious, crunchy breakfast treat packed with oats, seeds, nuts, and dried fruit. Baked to golden perfection with warm cinnamon and sweetened naturally with honey and maple syrup, it’s perfect served with milk or yogurt for a festive yet wholesome start to your day.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: about 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

100g panettone
200g rolled oats
50g pumpkin seeds
1 tsp ground cinnamon
500g flaked almonds
100g dried berries, raisins or sultanas
50g dried cranberries

Wet Ingredients

50ml vegetable oil
50ml maple syrup
50ml honey

To Serve

Milk or yogurt

Instructions

Preheat and prepare tray: Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment (omit lining if using a non-stick tray).
Process panettone: Place the panettone in a food processor and blitz until it turns into fine breadcrumbs, then transfer into a large mixing bowl.
Combine dry mix: Add rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds to the bowl with panettone breadcrumbs, stirring gently to combine.
Mix wet ingredients: In a separate container, combine vegetable oil, maple syrup, and honey until well blended.
Coat the oats: Pour the wet mixture over the oat and nut mixture, stirring thoroughly to ensure all the oats are evenly coated.
Spread and bake: Transfer the mixture onto the lined baking tray and spread out into a single, even layer. Bake in the preheated oven for 30-40 minutes, stirring every 10 minutes to promote even browning and prevent burning, until the granola is golden.
Cool and add dried fruit: Remove from the oven and allow to cool on the baking tray for 10 minutes. Once warm, stir in the dried berries, raisins or sultanas, and dried cranberries.
Final cooling and storage: Let the granola cool completely on the tray. Store it in an airtight container for up to a month.
Serving suggestion: Serve the panettone granola with milk or yogurt as a tasty breakfast or snack.

Notes

You can substitute dried berries with your favorite dried fruit such as chopped dates or apricots.
Stirring during baking is essential to ensure even toasting and prevent burning.
Use a non-stick baking tray to avoid needing baking parchment.
Store the granola in a sealed container to maintain crunchiness.
Feel free to adjust sweetness by varying maple syrup and honey quantities.

Keywords: panettone granola, homemade granola, holiday breakfast, baked oats, nut granola, festive granola