Passover Granola Recipes

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MATZO GRANOLA



Matzo Granola image

This Passover-friendly version of granola is made with crunchy walnuts, dried fruit, and whole wheat matzos. Blend it with yogurt for a quick and healthy breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 cups

Number Of Ingredients 7

3 crushed whole-wheat matzos
1/2 cup coarsely chopped walnuts
1/4 cup safflower oil
2 tablespoons light-brown sugar
2 tablespoons honey
1/2 teaspoon coarse salt
1/2 cup chopped dried fruit

Steps:

  • Stir together matzos, walnuts, oil, sugar, honey, and salt. Spread evenly on a rimmed baking sheet. Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes. Let cool. Break into smaller pieces. Stir in dried fruit.

PASSOVER GRANOLA



Passover Granola image

This is great for breakfast or as a snack. The recipe is really quite easy. The recipe is found in the 'Can't Believe It's Kosher' cookbook.

Provided by Ducky

Categories     Breakfast

Time 1h

Yield 7 cups

Number Of Ingredients 11

2 1/2 cups matzo farfel
1 cup shredded fresh coconut
1 cup chopped pecans
1/4 cup margarine
1/4 cup passover brown sugar or 1/4 cup white sugar
1/4 cup honey
1/2 teaspoon salt
1 cup raisins
1 cup dates, cut up
1 teaspoon cinnamon
chocolate chips, for passover (optional)

Steps:

  • Preheat oven to 325 degrees F.
  • Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan.
  • Bake for 15-20 minutes, tossing several times until lightly toasted.
  • Meanwhile, in 2-qt saucepan combine margarine, sugar, honey and salt.
  • Bring to a simmer for a few minutes, stirring constantly.
  • Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture.
  • Mix well, coating evenly and then place back on jellyroll pan.
  • Increase oven to 350F and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid buring.
  • Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
  • Cool thoroughly and add chocolate chips.
  • Store in an airtight container.

PASSOVER GRANOLA



Passover Granola image

Nothing worthwhile eating for breakfast during Passover? Not anymore! This farfel based granola is great served over yogurt or with milk...or just plain! From Proof of the Pudding blog.

Provided by Ariella

Categories     Breakfast

Time 30m

Yield 10 cups

Number Of Ingredients 10

3 cups matzo farfel
2/3 cup sliced almonds
1/2 cup shredded unsweetened coconut
2/3 cup walnut pieces
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter
1/3 cup honey
1 1/2 cups chopped dried fruit (can be a single kind or a mix)

Steps:

  • Preheat the oven to 325°F Lightly spray a rimmed baking sheet with non-stick spray.
  • Combine the farfel, almonds, coconut, walnuts, salt, cinnamon and nutmeg in a large bowl, mixing well.
  • Place the butter and honey in a small microwave-safe bowl. Cook on high for 1 minute to melt the butter, stirring the mixture every 20 seconds so that it doesn't bubble over. Make sure the mixture is well blended.
  • Pour the butter and honey over the farfel mixture and stir, being sure to coat all of the pieces. Spread the mixture onto the rimmed baking sheet and bake for 15 minutes, stirring halfway through to ensure even browning. Keep your eye on the granola towards the end of the baking time - you don't want it to burn. It should be golden brown.
  • Remove from the oven and transfer the granola to a large sheet of wax paper. Set aside to cool for 10 minutes. Add the dried fruit and toss together. Allow the granola to cool completely, then store in an airtight container. I also find that freezing granola in small batches helps to keep it crunchy and fresh.

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