Home
Recipes
Starters & Light meals

Broccoli and sugar snap salad

Broccoli recipes

Broccoli and sugar snap salad

20 minutes

Braaied brinjals

Braai recipes

Braaied brinjals

25 minutes

Tomato-and-butter bean salad

Beans recipes

Tomato-and-butter bean salad

Crustless asparagus tart

Asparagus recipes

Crustless asparagus tart

30 minutes

Baby marrows with curried coconut sauce

Salad recipes

Baby marrows with curried coconut sauce

20 minutes

Market-style crunchy veg

Apple recipes

Market-style crunchy veg

Loaded sorghum salad

Grain recipes

Loaded sorghum salad

30-40 minutes

Brown-butter poached eggs and asparagus

Asparagus recipes

Brown-butter poached eggs and asparagus

20 minutes

Stuffing sandwiches

Bread recipes

Stuffing sandwiches

5 minutes

Stuffed mushrooms

Breakfast recipes

Stuffed mushrooms

20 minutes

Crispy rice bites

Asian recipes

Crispy rice bites

20 minutes

Panettone granola

Breakfast recipes

Panettone granola

40 minutes

Load more

Panettone granola

By Khanya Mzongwana

Serves Makes about 500 g

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

100 g panettone, cubed
360 g rolled oats
1 orange, zested
100 g Woolworths mixed seedless raisin selection
1 t salt
100 g raw almonds, roughly chopped
32 g chia seeds
1 t almond essence
1/3 cup extra virgin olive oil
100 g caster sugar

Method

1. Preheat the oven to 120°C. Line a baking sheet with baking paper and grease lightly. Place the panettone onto the baking sheet and bake for 10 minutes, or until slightly dried and crisp. Set aside.

2. Combine the remaining ingredients in a bowl. Place on a baking sheet, turn up the oven to 180°C and bake for 30 minutes, stirring occasionally, until golden brown. It will still be soft when you remove it from the oven, but will crisp up as it cools.

3. Once cooled, mix with the panettone and store in a clean, dry, airtight container.

Cook's note: Enjoy orange panettone granola with fresh fruit and yoghurt, or Khanya’s favourite: warm milk!

Find more breakfast recipes here.

Photographs: Jan Ras
Food assistant: Mia Wentzel