I love the taste of my homemade granola over yogurt and fresh fruit. Why should it be any different over Passover? So, I made a granola using matzo farfel!!
Making a granola that can be eaten over Passover can be a bit challenging. I tried to replicate my recipe that’s posted on my blog using matzo farfel and I added a bit of quinoa, to healthify it a bit. I have to say, it’s pretty good!!!
I’d love to hear from you! Do you make granola to use for Passover?
Please feel free to share your ideas and tips in the comments below:)
Homemade Passover Granola
Yields about 7 cups • Each serving is 2-3 tbs.
- 4 cups Matzo Farfel
- 1 cup uncooked quinoa
- 1 cup unsweetened shredded coconut
- 1 cup combination of your favorite nuts/seeds (pumpkin seeds and sliced almonds work well)
- 1/2 cup apple juice
- 1/4 cup vegetable oil
- 1/2 cup honey
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. sea salt
- 1 cup combination of dried apricots and dried cranberries
Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
In a large bowl combine the farfel and quinoa with the coconut, chopped nuts and seeds.
In a small saucepan, combine the apple juice, honey, vegetable oil, vanilla extract, cinnamon and salt. Heat on low and use a whisk to stir the ingredients together. When warm and everything is combined, remove from heat. Pour the mixture over the dry mixture and stir until well combined.
Spread the mixture in a single layer over the lined baking sheet. Make sure that it is just one layer — if there is too much piled onto the baking sheet, the granola won’t be able to get crunchy.
Bake for 40-45 minutes on the bottom rack, stirring every 12-15 minutes to make sure it all browns evenly. When the granola is golden brown, remove from the oven and add any the dried fruit at this time. Stir to combine and let cool before storing it in an airtight container.