Introduction

Panettone granola is a delightful twist on traditional granola, using festive panettone bread for a sweet, fragrant flavor. This crunchy, nutty breakfast treat is perfect for enjoying with milk or yogurt and makes great use of holiday leftovers.

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: Heat the oven to 160°C (140°C fan)/gas mark 3 and line a large baking tray with baking parchment, or use a non-stick tray without lining.
Step 2: Place the panettone in a food processor and blitz until it becomes fine breadcrumbs, then transfer to a large bowl.
Step 3: Add the rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds to the bowl with the breadcrumbs 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 everything evenly.
Step 5: Spread the mixture onto the prepared baking tray in an even layer and bake for 30-40 minutes, stirring every 10 minutes to ensure it turns golden and toasts evenly.
Step 6: Remove the tray from the oven and let the granola cool for 10 minutes. Then stir in the dried berries, raisins or sultanas, and dried cranberries.
Step 7: Allow the granola to cool completely before storing or serving with milk or yogurt.

Tips & Variations

Swap flaked almonds for walnuts or pecans for a different nutty flavor.
Use your favorite dried fruits or add toasted coconut flakes for extra texture.
For a vegan version, use agave syrup instead of honey.
Stir in chocolate chips once the granola has cooled for a sweet treat.

Storage

Store the cooled granola in an airtight container at room temperature for up to one month. Keep it dry to maintain crunchiness. Serve with fresh milk or yogurt; avoid reheating as it is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of panettone?

Fresh bread will not provide the same sweetness or texture as panettone. If you don’t have panettone, try using a sweet fruit bread or adding extra dried fruit to the granola for sweetness.

How can I make this granola gluten-free?

Ensure your oats are certified gluten-free and substitute panettone with a gluten-free sweet bread or crushed gluten-free cereal to keep the same texture and flavor profile.

Panettone Granola Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

A deliciously crunchy and aromatic granola inspired by traditional Italian panettone. This granola blends the sweet, festive flavors of panettone with wholesome oats, nuts, and dried fruits, perfect for a cozy breakfast served with milk or yogurt.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Makes about 8 cups of granola 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 the Oven: Heat the oven to 160C (140C fan)/gas mark 3 and line a large baking tray with baking parchment unless using a non-stick tray.
Process Panettone: Place the panettone in a food processor and blitz until it forms fine breadcrumbs.
Mix Dry Ingredients: Transfer the panettone crumbs to a large bowl and add the rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds. Stir to combine evenly.
Prepare Wet Mixture: In a separate bowl, combine the vegetable oil, maple syrup, and honey until well mixed.
Coat the Dry Ingredients: Pour the wet mixture over the oat mixture and stir thoroughly to ensure all the oats and nuts are well coated with the syrup and oil blend.
Bake the Granola: Spread the mixture evenly onto the prepared baking tray in a single layer. Bake for 30 to 40 minutes, stirring every 10 minutes to ensure even toasting until the granola turns golden brown.
Cool and Add Fruits: Remove the tray from the oven and allow the granola to cool on the tray for 10 minutes. Once slightly cooled, mix in the dried berries, raisins or sultanas, and dried cranberries.
Final Cooling and Storage: Let the granola cool completely before storing it in an airtight container. It will keep fresh for up to one month.
Serve: Enjoy the granola with your choice of milk or yogurt for a nutritious and flavorful breakfast or snack.

Notes

You can substitute the panettone with brioche or other sweet bread if desired.
Stirring the granola every 10 minutes during baking ensures it cooks evenly and prevents burning.
Store granola in an airtight container to maintain its crunchiness.
Feel free to adjust the sweetness by varying the amount of honey and maple syrup.
Adding milk or yogurt complements the dry granola, making it a complete meal.

Keywords: Panettone granola, festive breakfast, homemade granola, baked granola, Italian recipe, sweet granola, crunchy granola