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Passover Granola

April 26, 2016

What? More Passover recipes? The Seders are done, you say? But wait! There are several days to go. And for that, I offer you Passover Granola. Delicious for breakfast with yogurt and fresh fruit. Or with milk, as a healthy alternative to the processed icky stuff. (Check out my Breakfast Quinoa here for another amazing breakfast idea during Passover or any time of year.)

Eat this granola as a wonderful snack any time. I’m eating some right now.

This recipe comes to us via Judy Zeidler, a very popular cookbook author/restaurant owner in kosher Los Angeles. I attended a Passover cooking class with her in the basement of  the Skirball Museum years ago. The pages of recipes I brought home with me then are now filled with food stains. Always a good sign. I haven’t come across this particular recipe in any of her books and was thrilled to learn of it in her class. She uses whole raw almonds, cut in half around the middle. That’s a great way to go, but this granola recipe is delicious with a mix of nuts as well.

She also uses more honey than I do. I find 1/4  cup is plenty. And I increase the amount of nuts and farfel. Adding a bit of cinnamon and sea salt is terrific.

Begin by toasting some matzah farfel.

matzah farfel

Cut up some almonds while that’s happening. Or get out nuts that are already chopped.

cut almonds

Mix the nuts with oil, honey and cinnamon and salt. Unsweetened coconut is a big plus.

oil and honey

Place on a greased, foil-lined baking pan.

farfel and nuts

While granola bakes,  dice up a few apricots and grab a handful of golden raisins.

dried fruit

So nice and toasty.

baked granola

Throw the dried fruit on top of the warm granola.

granola with fruitPeel it off the aluminum foil and store in containers or Ziploc bags. It stays well in your pantry, fridge or freezer.

SO so good with yogurt and fruit…

granola parfait


thank you, Judy Zeidler


2 1/2 c. matzah farfel

1/2 c. whole raw almonds, cut in half (or slivered almonds)

1/2 c. walnut pieces

1/2 c. unsweetened coconut flakes

1/4 c. canola oil

1/4 c. honey

1/2 t. cinnamon

pinch of sea salt

1/2 c. dried apricots, diced

1/2 c. golden raisins



Preheat oven to 350°.

Toast matzah farfel on unlined baking sheet for 7 minutes.

Place farfel in large bowl with nuts and coconut and toss. Add oil, honey, cinnamon and salt. Mix well.

Spread mixture on foil-lined, slightly oiled baking sheet.

Bake for 18-20 minutes, stirring halfway through. Remove from oven when golden brown and fragrant. Add dried fruit and toss well. When cool, place in glass jars, plastic containers or Ziploc bags.

Makes about 5 cups. Start your snacking engines!


granola giftGifts of Granola

Pesach Granola and Parfait 2

PS Don’t tell the niece, but a gift of granola is on its way to her. She just ushered in a second little guy into the world. Just in time for Passover.

Ilan MaxIlan Max

  1. hsimpsongrossman permalink

    Mazal Tov! He looks absolutely delicious!

    We don’t have matzah farfel here – is it Matza broken into pieces? anything else? The granola looks great and my kids are running out of breakfast ideas (no icky stuff in our house..).

    Have a wonderful second chag+shabbat.

    Kisses to you and to Novio

    • Glenda permalink

      I miss cooking with you and I miss you- thanks for the post and the photo of the new member of the family. I love him!

    • Yes! I should have mentioned that:
      Matzah Farfel = Little Broken-Up Pieces of Matzah, that’s it.
      Have a wonderful secod Chag. I have an older post called Matzah Love– check it out for more ideas…

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