Passover Granola

Tina Wasserman
Recipe by
Tina Wasserman

This recipe will make your Passover week! It is delicious with milk for breakfast, and a healthy snack for school or work.

3 cups matzah farfel
2/3 cup slivered 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 pareve kosher for Passover margarine
1/3 cup wildflower or clover honey
1 1/2 cups chopped dried mixed fruit of your choice including raisins or 7-ounce bag of dried fruit pieces
  1. Preheat oven to 325°F. 
  2. Combine the farfel, almonds, coconut, pecans, salt, cinnamon, and nutmeg in a 3-quart mixing bowl. 
  3. 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. 
  4. Stir the butter mixture into the farfel mixture until all farfel is lightly coated with the butter.
  5. Spread the mixture over a large jelly roll pan with 1-inch sides and bake for 15 minutes until deep golden brown. Halfway through baking, stir to brown evenly.
  6. Remove from oven. Cool completely and toss with the dried fruit. 
  7. When totally cooled, store in a ziplock bag or airtight storage container for all eight days of Passover—if it lasts that long!
Additional Notes
  • To prevent burning, never pre-roast nuts if they will be baked in the oven. 
  • This recipe can be made with old-fashioned oatmeal when Passover ends. 
  • Salt should always be added in a small quantity to a sweet mixture to bring out the flavors of the individual foods but not lend a salty taste to the dish.
  • If making ahead, leave out fruit until the day you want to use it so farfel doesn’t get soggy.