Passover Granola


by Tina Wasserman, award winning author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora

This recipe for Passover Granola will make your Passover week!  It is delicious with milk for breakfast, and a healthy snack for school or work.  If you must satisfy your sweet tooth further, make the chocolate candies at the end of this recipe.


3 cups matzo farfel
2/3 cup sliced almonds
1/2 cup sweetened or unsweetened coconut
2/3-cup pecans broken into large pieces
1/4-teaspoon salt
1- 1/2  teaspoons cinnamon
1/4-teaspoon nutmeg
6 Tablespoons unsalted butter or parve margarine
1/3-cup wildflower or clover honey
1-1/2 cups chopped dried mixed fruit of your choice including raisins or  7- oz. bag of dried fruit pieces


Pre-heat oven to 325F.

Combine the farfel, almonds, coconut, pecans, salt, cinnamon and nutmeg in a 3–quart mixing bowl.

Melt the butter and honey in a small glass bowl in a microwave for 1 minute until butter is melted and honey is more fluid.

Stir the butter mixture into the farfel mixture until all farfel is lightly coated with the butter.

Spread mixture over a large jellyroll pan with 1-inch sides and bake for 15 minutes.  Half way through baking stir to brown evenly.

Remove from oven.  Cool slightly and then toss with the dried fruit.

When totally cooled, store in a zip lock bag or airtight storage container for all eight days of Passover!  If it lasts that long!

Chocolate Granola Treats:

Melt 8 ounces of Passover chocolate chips and mix them with 1 ½ or 2 cups prepared granola. Stir to coat well.

Drop by teaspoonful onto parchment paper and allow the mounds to firm up before you devour them!


Recipes: Passover, Snack, Granola, Parve, Kosher

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