Introduction

Panettone granola is a delightful way to transform festive bread into a crunchy, flavorful breakfast treat. Combining the warm spices and sweetness of panettone with oats, nuts, and dried fruits creates a unique twist on classic granola.

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/gas mark 3) and line a large baking tray with baking parchment. If using a non-stick tray, lining is not necessary.
Step 2: Place the panettone in a food processor and blitz until it turns into fine breadcrumbs. Transfer these crumbs 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. Mix well.
Step 4: In a separate small bowl, combine the vegetable oil, maple syrup, and honey. Pour this liquid mixture over the dry ingredients and stir thoroughly to coat all the oats evenly.
Step 5: Spread the mixture evenly onto the prepared baking tray in a single layer. Bake for 30-40 minutes, stirring every 10 minutes to promote even browning, until the granola turns golden.
Step 6: Remove 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 transferring it to an airtight container. Serve with milk or yogurt as desired.

Tips & Variations

For extra crunch, add chopped nuts like walnuts or pecans along with the almonds.
If you prefer a lighter sweetness, reduce the honey and maple syrup by half or adjust to taste.
Swap pumpkin seeds with sunflower or chia seeds for a different flavor and texture.
Use any leftover festive breads like stollen or fruitcake as a substitute for panettone.

Storage

Store your panettone granola in an airtight container at room temperature. It will stay fresh and crunchy for up to one month. To enjoy warm granola, briefly toast it in a dry pan or oven before serving. Pair it with milk or yogurt as a delicious breakfast or snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh panettone instead of leftover?

Yes, fresh panettone works perfectly for this recipe. Just be sure to blitz it into fine breadcrumbs to blend well with the oats and nuts.

Is it possible to make this granola vegan?

Absolutely. Use a plant-based honey substitute or simply increase the maple syrup amount, and ensure the panettone itself does not contain eggs or dairy if strictly vegan.

Panettone Granola Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

A delightful and festive Panettone Granola combining sweet panettone breadcrumbs, crunchy almonds, and a mix of dried fruits, baked to golden perfection and perfect for a nutritious breakfast or snack.

Author: Stella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Approximately 8 servings 1x
Category: Breakfast, Snack
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

Prepare the oven and tray: Preheat the oven to 160C (140C fan) or gas mark 3. Line a large baking tray with baking parchment unless you are using a non-stick tray.
Process the panettone: Place the panettone in a food processor and blitz until it turns into fine breadcrumbs. Transfer these breadcrumbs to a large mixing bowl.
Combine dry ingredients: Add rolled oats, pumpkin seeds, ground cinnamon, and flaked almonds to the bowl with the panettone breadcrumbs. Stir gently to mix evenly.
Mix wet ingredients: In a separate bowl, combine vegetable oil, maple syrup, and honey. Mix well to integrate all liquids.
Coat dry mixture: Pour the wet ingredient mixture over the oat mixture. Stir thoroughly to ensure all the oats and nuts are well coated with the syrup and oil.
Bake the granola: Spread the mixture evenly on the prepared baking tray in a single layer. Bake for 30-40 minutes, stirring every 10 minutes to promote even browning and prevent burning. Bake until the granola is golden brown.
Cool the granola: Remove the baking tray from the oven and allow the granola to cool on the tray for 10 minutes.
Add dried fruit: Mix in the dried berries, raisins or sultanas, and dried cranberries while the granola is still slightly warm.
Final cooling and storage: Let the granola cool completely before transferring it to an airtight container. It keeps fresh for up to a month.
Serve: Enjoy the panettone granola with your choice of milk or yogurt for a delicious breakfast or snack.

Notes

Stirring every 10 minutes during baking ensures even toasting and prevents burning.
You can customize the dried fruit variety according to your preferences.
Use a food processor to create fine panettone breadcrumbs for better texture integration.
Store granola in an airtight container to maintain freshness and crunch.
This granola pairs well with both dairy and plant-based milk or yogurt.

Keywords: panettone granola, homemade granola, festive breakfast, baked granola, dried fruit granola