Panettone Granola Recipe

Introduction

Panettone granola is a delightful twist on traditional granola, using sweet Italian Christmas bread to add a rich, fruity flavor. This crunchy, nutty breakfast or snack is easy to make and perfect for enjoying with milk or yogurt.

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

1. Step 1: Preheat your oven to 160°C (140°C fan) or gas mark 3 and line a large baking tray with baking parchment. If you have a non-stick tray, lining is not necessary.
2. Step 2: Place the panettone in a food processor and blitz until it forms breadcrumbs. Transfer these into a large bowl and add the rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds.
3. Step 3: In a separate bowl, mix together the vegetable oil, maple syrup, and honey until combined. Pour this mixture over the dry ingredients and stir thoroughly so every oat is coated.
4. Step 4: Spread the mixture evenly across the prepared baking tray in a single layer. Bake for 30 to 40 minutes, stirring every 10 minutes to ensure even browning, until the granola turns golden.
5. Step 5: Allow the granola to cool on the tray for 10 minutes before mixing in the dried berries, raisins or sultanas, and dried cranberries. Let it cool completely before storing.

Tips & Variations

• Use different dried fruits such as chopped dried apricots or figs for a unique flavor.
• To make it nut-free, substitute almonds with extra pumpkin seeds or sunflower seeds.
• Add a pinch of sea salt to enhance the sweetness and deepen the flavor profile.

Storage

Store the cooled granola in an airtight container at room temperature for up to one month. To refresh crispness, lightly toast it in a dry pan or the oven before serving. Enjoy with milk or your favorite yogurt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread instead of panettone?

While panettone adds a unique sweet and fruity flavor, you can substitute with brioche or other sweet breads, but the taste and texture will differ.

Is it possible to make this recipe vegan?

Yes, replace honey with extra maple syrup or agave syrup to keep it vegan-friendly.

Panettone Granola Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This Panettone Granola recipe transforms traditional panettone into a deliciously crunchy and festive granola perfect for breakfast or snacks. Toasted rolled oats, pumpkin seeds, flaked almonds, and warm cinnamon are combined with the sweet richness of panettone crumbs, maple syrup, and honey, then baked to golden perfection and mixed with dried fruits. Serve with milk or yogurt for a delightful treat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Heat the oven to 160°C (140°C fan)/gas mark 3 and line a large baking tray with baking parchment, unless using a non-stick tray which doesn’t require lining.
2. Prepare Panettone Crumbs: Place the panettone into a food processor and blitz until it forms fine breadcrumbs.
3. Combine Dry Ingredients: Transfer the panettone crumbs into a large bowl and add the rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds. Mix thoroughly to combine.
4. Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, maple syrup, and honey. Stir well to blend evenly.
5. Coat the Dry Mix: Pour the wet mixture over the dry ingredients and stir thoroughly to ensure all the oats and seeds are evenly coated with the syrupy mixture.
6. Bake the Granola: Spread the mixture evenly on the prepared baking tray in a single layer. Bake in the preheated oven for 30-40 minutes, stirring every 10 minutes to ensure even toasting and prevent burning, until the granola turns golden brown.
7. Cool Slightly: Remove the tray from the oven and let the granola cool on the tray for 10 minutes.
8. Add Dried Fruits: Once slightly cooled, stir in the dried berries, raisins or sultanas, and dried cranberries.
9. Cool Completely and Store: Allow the granola to cool fully before transferring it to an airtight container. It will keep well for up to one month.
10. Serve: Enjoy your panettone granola with milk or yogurt as a delicious breakfast or snack option.

Notes

• You can substitute the dried berries with your favorite dried fruits such as chopped apricots or cherries.
• Use a non-stick baking tray to avoid the need for parchment paper.
• Stirring every 10 minutes during baking helps prevent burning and ensures even crispiness.
• Store granola in an airtight container to maintain freshness for up to one month.
• For a nut-free version, omit the almonds and replace with extra pumpkin seeds or sunflower seeds.

Keywords: panettone granola, baked granola, festive granola, panettone recipe, breakfast granola