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Panettone Granola Recipe

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★★★★★

4.9 from 107 reviews

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.

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

Fruits

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

To Serve

  • Milk or yogurt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Mix Wet Ingredients: In a separate container, mix together the vegetable oil, maple syrup, and honey until well combined.
  5. 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.
  6. 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.
  7. Cool Slightly: Remove the tray from the oven and allow the granola to cool on the tray for about 10 minutes.
  8. Add Dried Fruit: Once slightly cooled, mix in the dried berries, raisins or sultanas, and dried cranberries thoroughly to distribute the fruit evenly.
  9. 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.
  10. 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

Find it online: https://famdishes.com/panettone-granola-recipe/