Panettone Granola Recipe
Introduction
Panettone granola is a delicious way to transform leftover panettone into a crunchy, flavorful breakfast or snack. Combining warm spices, crunchy nuts, and sweet dried fruit, this homemade granola is both satisfying and easy to make.
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 unless using a non-stick tray.
- Step 2: Place the panettone into a food processor and blitz to breadcrumbs. Transfer these 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 bowl, combine the vegetable oil, maple syrup, and honey until combined.
- Step 5: Pour the wet mixture over the dry ingredients and stir thoroughly to coat all the oats and nuts evenly.
- Step 6: Spread the mixture into a single layer on the prepared baking tray.
- Step 7: Bake for 30 to 40 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden and crisp.
- Step 8: Remove the tray from the oven and let the granola cool on it for 10 minutes.
- Step 9: Once slightly cooled, mix in the dried berries, raisins or sultanas, and dried cranberries.
- Step 10: Allow the granola to cool completely before transferring to an airtight container.
- Step 11: Serve your panettone granola with milk or yogurt for a tasty breakfast or snack.
Tips & Variations
- Swap pumpkin seeds for sunflower or chia seeds to vary texture and nutrition.
- Add a pinch of nutmeg or cloves along with the cinnamon for a warmer spice profile.
- Use agave syrup instead of honey for a vegan-friendly option.
- Include chopped dark chocolate or coconut flakes once the granola is cooled for a special treat.
Storage
Store your panettone granola in an airtight container at room temperature for up to one month. Keep it dry and sealed to maintain its crunch. To refresh slightly softened granola, toast it briefly in a dry pan or oven 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 brioche or another sweet bread, but panettone adds a unique flavor and texture thanks to its fruit and light crumb.
Is it possible to make this recipe nut-free?
Absolutely. Simply omit the flaked almonds and replace them with extra seeds such as pumpkin or sunflower seeds for crunch.
PrintPanettone Granola Recipe
This Panettone granola recipe is a delightful twist on traditional granola, incorporating festive panettone bread for a unique sweetness and texture. Toasted with rolled oats, pumpkin seeds, flaked almonds, and spiced with cinnamon, then sweetened naturally with maple syrup and honey, this crunchy, flavorful granola is perfect for breakfast or snacking. It’s baked to golden perfection and combined with dried berries for added chewiness and tang, served best with milk or yogurt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: About 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
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
Fruits
- 100g dried berries, raisins or sultanas
- 50g dried cranberries
To Serve
- Milk or yogurt
Instructions
- Prepare Oven and Tray: Preheat 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.
- Process Panettone: Cut or break the panettone into chunks and blitz them in a food processor until fine breadcrumbs form. Transfer these panettone 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. Stir gently to combine evenly.
- Mix Wet Ingredients: In a separate container, mix together the vegetable oil, maple syrup, and honey until well combined.
- Coat Mixture: Pour the wet ingredient mixture over the dry oat mixture. Stir thoroughly to ensure all oats and nuts are well coated with the syrup and oil mixture for even baking and flavor.
- Bake the Granola: Spread the coated granola evenly in a single layer on the prepared baking tray. Place it in the oven and bake for 30–40 minutes, stirring every 10 minutes to promote even toasting and prevent burning, until the mixture is golden brown.
- Cool Slightly: Remove the tray from the oven and allow the granola to cool on the tray for about 10 minutes.
- Add Dried Fruit: Once slightly cooled, mix in the dried berries, raisins or sultanas, and dried cranberries thoroughly to distribute the fruit evenly.
- Cool Completely and Store: Leave the granola to cool completely at room temperature. Once cooled, store it in an airtight container where it will keep for up to one month.
- Serve: Enjoy the panettone granola with your choice of milk or yogurt for a delicious breakfast or snack.
Notes
- You can substitute panettone with any sweet bread if unavailable, but panettone adds a unique flavor and texture.
- Adjust the sweetness by varying the amounts of maple syrup and honey according to taste preferences.
- Stirring every 10 minutes during baking is crucial to ensure even toasting and prevent burning.
- Store granola in an airtight container in a cool, dry place to maintain freshness and crunchiness.
- Mix dried fruit after baking to prevent it from drying out or burning in the oven.
- Serve with dairy or plant-based milk or yogurt for added creaminess.
Keywords: Panettone granola, Festive granola, Homemade granola, Breakfast granola, Baked granola, Panettone recipe, Nutty granola
