Passover Granola Recipes

Steps:

• Preheat the oven to 325°F Lightly spray a rimmed baking sheet with non-stick spray.
• Combine the farfel, almonds, coconut, walnuts, salt, cinnamon and nutmeg in a large bowl, mixing well.
• Place the butter and honey in a small microwave-safe bowl. Cook on high for 1 minute to melt the butter, stirring the mixture every 20 seconds so that it doesn't bubble over. Make sure the mixture is well blended.
• Pour the butter and honey over the farfel mixture and stir, being sure to coat all of the pieces. Spread the mixture onto the rimmed baking sheet and bake for 15 minutes, stirring halfway through to ensure even browning. Keep your eye on the granola towards the end of the baking time - you don't want it to burn. It should be golden brown.
• Remove from the oven and transfer the granola to a large sheet of wax paper. Set aside to cool for 10 minutes. Add the dried fruit and toss together. Allow the granola to cool completely, then store in an airtight container. I also find that freezing granola in small batches helps to keep it crunchy and fresh.

Steps:

• Preheat oven to 325 degrees F.
• Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan.
• Bake for 15-20 minutes, tossing several times until lightly toasted.
• Meanwhile, in 2-qt saucepan combine margarine, sugar, honey and salt.
• Bring to a simmer for a few minutes, stirring constantly.
• Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture.
• Mix well, coating evenly and then place back on jellyroll pan.
• Increase oven to 350F and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid buring.
• Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
• Cool thoroughly and add chocolate chips.
• Store in an airtight container.

Steps:

• Stir together matzos, walnuts, oil, sugar, honey, and salt. Spread evenly on a rimmed baking sheet. Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes. Let cool. Break into smaller pieces. Stir in dried fruit.

Steps:

• Preheat oven to 350 degrees F.
• Combine farfel, coconut and nuts in a large bowl.
• Spread onto non-stick cookie sheet.
• Bake 20 minutes, tossing several times.
• Meanwhile, in a two-quart saucepan combine oil, sweetener and salt.
• Simmer, stirring constantly.
• Add farfel mixture.
• Stir until coated evenly.
• Add cinnamon and grated orange peel.
• Spread onto non-stick cookie sheet.
• Bake 20 minutes, stirring frequently until brown.
• Remove and cool.
• Add raisins.
• Break up any large chunks with a spatula.
• Store in closed container in the refrigerator until served.

Steps:

• Preheat oven to 325 degrees. Spray a rimmed baking sheet with cooking spray; set aside.
• In a large bowl, mix together matzo, almonds, and pecans. Spread matzo mixture in an even layer on prepared baking sheet. Transfer to oven and bake until toasted, about 15 minutes, stirring every 5 minutes.
• Meanwhile, place margarine, sugar, honey, salt, and cinnamon in a medium saucepan. Place over medium-low heat and cook until margarine is melted and mixture is well combined.
• Transfer toasted matzo mixture to a large bowl and add margarine mixture; toss to coat. Return mixture to rimmed baking sheet and transfer to oven. Bake, stirring frequently, 10 to 15 minutes. Remove from oven and let cool.
• Stir cooled granola on baking sheet and transfer to an airtight container, breaking up larger pieces. Add raisins, cover container, and shake to combine. Granola may be stored in an airtight container at room temperature for 1 to 2 weeks.