Panera Bread Granola Recipe

This Panera Bread Granola is a golden, honey-kissed crunch—the perfect topping for a morning yogurt parfait or a simple bowl of cold milk. A combination of toasted old-fashioned oats, earthy pecans, and a hint of warm cinnamon, it is a wholesome masterpiece that balances natural sweetness with a satisfying, nutty bite. This recipe relies on a slow-roasting method to achieve those signature clusters and a deep, toasted aroma that makes every breakfast feel like a treat from a professional bakery.

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Panera Bread Granola Recipe Ingredients

• 4 cups (about 360g) old-fashioned rolled oats (not instant or quick oats)
• 1 cup (110g) chopped pecans or walnuts
• ½ cup (65g) sliced almonds
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup (120ml) agave nectar or honey
• ½ cup (120ml) coconut oil or neutral vegetable oil, melted
• 1 tsp pure vanilla extract
• Optional: ½ cup raisins or dried cranberries (added after baking)

How To Make Panera Bread Granola Recipe

1. Preheat and Prep: Preheat your oven to $300^{circ}F$ ($150^{circ}C$). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to ensure the granola doesn’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, pecans, sliced almonds, cinnamon, and salt. Stir well to ensure the spices are evenly distributed.
3. Mix Wet Ingredients: In a small bowl, whisk together the agave nectar (or honey), melted oil, and vanilla extract until smooth.
4. Combine: Pour the wet mixture over the dry ingredients. Use a spatula to toss everything together until every oat and nut is thoroughly coated and looks glossy.
5. Spread and Press: Spread the mixture onto the prepared baking sheet in an even layer. Use the back of a spatula to press the granola down firmly; this “packing” is the secret to getting those big, satisfying clusters.
6. Bake: Bake for 35–45 minutes, stirring once halfway through. Be careful when stirring to only move large sections rather than breaking everything apart if you want big chunks. The granola is done when it is a light golden brown and smells toasted.
7. Cool and Set: This is the most important step. Let the granola cool completely on the pan. As the sugar and oil cool, they will harden and create the clusters.
8. Final Add-ins: Once fully cooled, break the granola into chunks. Stir in dried fruit if using, and store in an airtight container.

Recipe Tips

• The Agave Secret: Panera traditionally uses agave nectar for its clean sweetness, but honey works beautifully if you prefer a deeper, floral flavor.
• Don’t Over-Bake: The granola will still feel slightly soft when you take it out of the oven. It crisps up significantly as it cools, so don’t wait for it to feel “hard” before pulling it out.
• Parchment is Mandatory: Because of the high sugar content in the nectar, the granola will stick to a bare pan. Parchment paper ensures easy cleanup and perfect clusters.
• Add Dried Fruit Last: Never bake raisins or cranberries with the granola. The high heat will turn them into hard, bitter pebbles. Always stir them in once the oats are cool.

What To Serve With Panera Bread Granola

• A bowl of Greek yogurt with fresh berries (the classic Panera Parfait)
• A chilled glass of Panera Bread Green Tea
• Over a smoothie bowl for added texture
• Simply as a high-energy snack on its own

How To Store Panera Bread Granola

• Room Temperature: Store in an airtight glass jar or container for up to 3 weeks. Keep it in a cool, dry place to maintain the crunch.
• Re-Crisping: If the granola loses its crunch due to humidity, spread it on a tray and pop it back in a $300^{circ}F$ oven for 5 minutes.
• Freeze: You can freeze granola for up to 3 months. It’s actually quite delicious to eat straight from the freezer!

Panera Bread Granola Nutrition Facts

• Calories: ~210 kcal (per ½ cup serving)
• Carbohydrates: 26g
• Protein: 4g
• Fat: 11g
• Fiber: 4g
• Sugar: 9g

Nutrition information is estimated per serving based on 8 servings per batch.

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