It’s not a new idea to have matzah granola on Passover. But if you’re looking for a really good and quality version of a classic, then this granola recipe is the way to go. It’s really yummy and always a favorite. It’s sweet and has a rich pecan flavor (almost tastes like a cookie). It makes for a great snack, yogurt parfait or a hostess gift. You won’t regret making this. Enjoy!
Matzah Granola Recipe
3 cups whole-wheat matzah farfel
1 1/2 cups halved almonds
1 1/2 cups halved pecans
1/2 cup halved cashews
7 tablespoons margarine
1/2 cup dark brown sugar
1/2 cup honey
1 1/4 teaspoon kosher salt
4 teaspoons ground cinnamon
1 cup dried cranberries
Dried apricots, chopped (optional)
Dried dates, chopped (optional)
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the matzah farfel, almonds, pecans and cashews. Place the matzah mixture on the prepared baking sheet, spreading it into a single layer. Bake until toasted, about 15 minutes, mixing every 5 minutes.
In a medium saucepan over medium heat, place the margarine, brown sugar, honey, salt and cinnamon. Heat and stir until the margarine is melted.
Toss together the toasted matzah mixture and the margarine mixture in a large bowl. Return to the baking sheet and bake for 10 minutes longer, stirring every 5 minutes. Remove from oven and allow to cool completely.
When the granola is completely cool, break into small pieces and add dried fruit. Store in an airtight container at room temperature for up to 2 weeks.