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Bacon Granola with Panna Cotta
Bacon Granola with Panna Cotta

Creamy, slightly-sweetened vanilla panna cotta topped with a crunchy combination of oats, coconut, bran flakes, almond flakes, dried cranberries and #JustDelicious salty, crispy minced bacon, and served with fresh seasonal fruit.

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Serves: 6





500 g

Eskort Minced Bacon

375 ml

raw oats (use seeds or buckwheat for gluten-free option)

250 ml

desiccated coconut

250 ml

All Bran Flakes

250 ml

almond flakes (optional)

250 ml

dried cranberries

Syrup for Granola


125 ml

muscovado sugar

125 ml

maple syrup

65 ml


65 ml


2.5 ml


5 ml


Panna Cotta

(use yogurt as an alternative)

15 ml

gelatine powder

60 ml


375 ml


250 ml

castor sugar

5 ml

vanilla essence

375 ml

double thick yogurt




seasonal fruit


honey or syrup (optional)



Minced Bacon

  • Preheat oven to 180º֯C.

  • On a baking tray on parchment paper, spread minced bacon evenly and bake in the oven for 15 - 20 minutes until fat has rendered out and bacon is crispy and golden.

  • Place bacon on a kitchen towel to absorb excess fat and set aside to cool.


  • In a small pan add the muscovado sugar, maple syrup, butter, honey and spices. Stir through until well combined and begin to melt over moderate heat.

  • As soon as the butter has melted, add the crispy bacon and continue to cook until the sauce starts to simmer and all the sugar granules are dissolved.


  • Reduce oven temperature to 110ºC.

  • In a mixing bowl combine the raw oats, coconut, all bran and almond flakes.

  • Pour the hot syrup over the granola mixture and mix thoroughly.

  • Spread the granola on a prepared baking sheet and bake for 45 minutes, stirring every 15 minutes

  • Remove granola from the oven and leave to cool completely, mix through the dried cranberries and store in an airtight container in the fridge.

Pana Cotta

  • In a small mixing bowl, mix gelatine powder with water and leave to bloom.

  • In a small saucepan, heat the cream at moderate heat until it starts to steam.

  • Add the bloomed gelatine and castor sugar to the cream and stir until both the gelatine and sugar has dissolved. Do not allow to boil.

  • Remove the cream mixture from the heat and add vanilla essence and yogurt.

  • Stir through until well combined.

  • Place in a mould and refrigerate to set for 4 - 6 hours.


  • Serve with fresh seasonal fruit and drizzle with honey/syrup.

Note: Panna Cotta can be made in advance to ensure that it sets properly and is ready for the morning breakfast.

Recipe Meal Type: - Breakfast
The following product can be used with this recipe:
Eskort Minced Bacon

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