Introduction

Panettone granola is a delightful twist on a classic breakfast favorite, combining the festive flavors of panettone with wholesome oats and nuts. This crunchy, sweet granola is perfect for mornings or a nourishing snack, served 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

Step 1: Preheat the oven to 160°C (140°C fan) or gas mark 3. Line a large baking tray with baking parchment unless you are using a non-stick tray.
Step 2: Place the panettone in a food processor and blitz until it forms fine breadcrumbs. Transfer to a large mixing bowl.
Step 3: Add the rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds to the bowl with the panettone crumbs and mix well.
Step 4: In a separate container, 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 in a single, even layer on the prepared baking tray. Bake for 30 to 40 minutes, stirring every 10 minutes to ensure even browning and crispiness.
Step 6: Remove the granola from the oven and allow it to cool on the baking tray for 10 minutes. Then, mix in the dried berries, raisins or sultanas, and dried cranberries.
Step 7: Let the granola cool completely before transferring it to an airtight container. Serve with your choice of milk or yogurt.

Tips & Variations

Swap pumpkin seeds for sunflower or chia seeds to change up the texture and nutrients.
Try adding a teaspoon of vanilla extract to the wet ingredients for extra flavor.
Use mixed nuts instead of just flaked almonds for a richer nutty taste.
For a vegan version, ensure the panettone is dairy-free and substitute honey with extra maple syrup.

Storage

Store the cooled granola in an airtight container at room temperature for up to one month. Keep it dry to maintain its crunchy texture. To refresh granola that has softened, 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 make this granola without panettone?

Yes, you can replace panettone with another sweet bread or use extra oats and nuts for a more traditional granola base. The panettone adds a festive flavor but is not essential.

Is it possible to bake this granola in advance?

Absolutely. This granola keeps well for up to a month when stored properly, making it a great make-ahead option for busy mornings or gifting.

Panettone Granola Recipe

Print Recipe

★★★★★

5 from 74 reviews

This Panettone granola is a deliciously crunchy and festive breakfast or snack option combining the sweet flavors of panettone, nuts, seeds, and dried fruits. Baked to golden perfection with warm cinnamon and sweetened naturally with maple syrup and honey, it pairs perfectly with milk or yogurt for a nourishing start to your day.

Author: Kai
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Approximately 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

Wet Ingredients

50ml vegetable oil
50ml maple syrup
50ml honey

Dried Fruits

100g dried berries, raisins or sultanas
50g dried cranberries

To Serve

Milk or yogurt

Instructions

Preheat and Prepare: Heat your oven to 160°C (140°C fan) or gas mark 3. Line a large baking tray with baking parchment, unless using a non-stick tray where lining is not needed.
Process Panettone: Place the panettone in a food processor and blitz until it turns into fine breadcrumbs. Transfer these crumbs to a large mixing bowl.
Combine Dry Ingredients: Add the rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds to the bowl with the panettone crumbs and mix thoroughly.
Make Wet Mixture: In a separate container, combine the vegetable oil, maple syrup, and honey, mixing them together until well blended.
Coat and Spread: Pour the wet mixture over the dry ingredients and stir well to coat everything evenly. Then, spread the granola mixture into a single layer on the prepared baking tray.
Bake and Stir: Bake in the preheated oven for 30 to 40 minutes, stirring every 10 minutes to ensure even toasting and golden color.
Cool and Add Fruits: Remove the granola from the oven and let it cool on the baking tray for 10 minutes. Then mix in the dried berries, raisins or sultanas, and dried cranberries.
Final Cooling: Allow the mixture to cool completely before transferring to an airtight container.
Serve: Enjoy your panettone granola with milk or yogurt for a delicious breakfast or snack.

Notes

The granola keeps well in an airtight container for up to one month.
You can substitute dried berries for raisins or sultanas depending on preference.
For a nut-free version, omit almonds and replace with additional seeds.
Adjust sweetness by varying the amount of honey and maple syrup used.
Stirring regularly during baking prevents burning and promotes even toasting.

Keywords: Panettone granola, homemade granola, baked granola, festive breakfast, nutty granola, dried fruit granola