Panettone granola
- Samuel Goldsmith
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Serves 10 - 12
Easy
Prep: 5 mins
Cook: 30 mins
plus cooling
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Unwrapped a box of panettone too many at Christmas? Transform it into this moreish granola to enjoy at breakfast served with milk or yogurt
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 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
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Nutrition: Per serving (12)
- kcal493
- fat32g
- saturates3g
- carbs36g
- sugars20g
- fibre2g
- protein12g
- salt0.07g
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Method
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step 1
Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment (no need to line non-stick trays). Put the panettone in a food processor and blitz to breadcrumbs, then tip into a large bowl with the oats, seeds, cinnamon and almonds.
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step 2
Combine the oil, syrup and honey, then pour this over the oat mixture and stir well to ensure all the oats are coated. Tip onto the baking tray and gently spread out into a single layer, then bake for 30-40 mins, stirring every 10 mins until golden. Leave to cool on the tray for 10 mins, then mix with all of the dried fruit. Leave the mixture to cool completely. Will keep in an airtight container for up to a month. Serve with milk or yogurt.
Recipe from Good Food magazine, December 2025
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