Passover Granola
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Serves: 4
This granola has saved my mother for years. Right after the Sedarim she makes four batches and stores them in a huge plastic container. Two days later, she makes four more! She uses it as a topping for sweet potato casserole and to add a little crunch to baked apples. In our household we eat it for breakfast, dinner, and dessert. It’s also perfect for grab-and-go munching when you’re in the mood for a snack. Make this recipe and I’m sure you’ll find it disappearing in your house too!
- Part of Meal: Snack
- Food Type: Parve
- Holiday: Passover
- Special Diet: Vegetarian
- 2-1/2 cup(s) matzah farfel
- 1 cup(s) shredded coconut
- 3/4 cup(s) chopped nuts (I like to use walnuts and a few slivered almonds)
- 1/4 cup(s) honey
- 1/4 cup(s) margarine
- 1/4 cup(s) brown sugar
- Optional Add-Ins: dried apricots (chopped), dried cherries, dried cranberries or raisins)
1. Preheat oven to 325 degrees.
2. On a jelly roll pan, toss together the matzah farfel, coconuts and nuts. Bake for 15 minutes, tossing two separate times. Keep an eye on it to make sure the coconut doesn’t burn.
3. In a sauce pan, mix together the honey, margarine and brown sugar. Simmer this syrup over a low flame for 5 minutes. Stir it continuously so it doesn’t burn.
4. Remove the farfel from the oven and pour the syrup mixture over the top of the farfel mixture. Toss it together with a spatula. This mixture is very sticky, so have patience and be prepared to get your fingers a little messy. Make sure to coat all of the farfel with the syrup.
5. Bake for 20 minutes more, tossing once. Watch the granola to make sure it doesn’t burn. When you remove the granola from the oven it will still be sticky. Allow the granola to dry for a few minutes in the pan and then transfer it to an airtight container to finish drying. The granola will stick together, so break it into smaller pieces with your fingers.
6. Add in your favorite dried fruit, if desired.
Serves: makes 4 cups