Matzo Farfel Granola
Updated: Apr 13
This granola is so good you'll want to make it even when it isn't Passover!
When granola is sweet and nutty, it is irresistible morning, noon, and night. During Passover, though, it's technically off limits. This recipe, made with broken bits of matzo called farfel, means you don't have to give up your daily yogurt parfait or afternoon snack. Enjoy this version even as a sundae topping for vanilla ice cream. There’s no reason why you can’t have your granola during Passover and eat it, too!
Equipment: mixing bowl; dry measuring cup; wet measuring cup; metal or wooden spoon; small saucepan; sheet pan; spatula; fork for the syrup: ½ cup canola oil or unsalted butter ½ cup light brown sugar ½ cup honey or maple syrup 2 teaspoons vanilla extract 1 teaspoon cinnamon 1 teaspoon salt
for the dry ingredients: 1, 14 oz container matzo farfel (approximately 6 cups)
2 cups unsweetened desiccated coconut
½ cup pistachios or sliced almonds
for the add-ins:
½ cup chocolate chips
½ cup miniature white chocolate chips
½ cup golden raisins
½ cup dried cranberries
1. Preheat the oven to 350°F.
2. In a small saucepan, combine the syrup ingredients and bring to a boil over low heat, stirring frequently until bubbly and combined.
3. Meanwhile, combine the farfel, coconut, and nuts in a large mixing bowl. Pour the wet ingredients over the farfel-coconut-nut mixture and mix well to coat. Pour the mixture onto a large, rimmed sheet pan and spread evenly across the pan.
4. Bake until all the syrup has been absorbed and the dry ingredients have recrisped and turned a dark toasted brown color, tossing every 15 minutes, for about 45 minutes. Remove from the oven and set aside to cool by loosening the granola with a fork continually until the mixture has cooled completely (otherwise it will set into one giant slab).
5. Once completely cool, mix in the add-ins of your choice!.
Makes approximately 10 cups.
Store in an airtight container for up to two weeks (but it won't need to last past one week!).