For me, Passover breakfast poses the most challenges– there’s no toast, oats, bagels, pancake, and very few on-the-go options that you can transport to work, travel with or nosh on during the day. This easy recipe takes minutes to put together and bakes in an hour. Add dried fruit to granola right after taking it out of the oven! My favorite part about this recipe? It is entirely customizable to your preferences, pantry, and family!
Ingredients
- •3 sheets of matzo or 473 ml (2 cups) matzo farfel
- •237 ml (1 cup) almonds, roughly chopped
- •118 ml (½ cup) cashews, roughly chopped
- •118 ml (½ cup) walnuts, roughly chopped
- •118 ml (½ cup) shredded unsweetened coconut
- •45 ml (3 tablespoons) chia seeds
- •45 ml (3 tablespoons) flax seeds
- •60 ml (¼ cup) maple syrup
- •60 ml (¼ cup) extra-virgin olive oil
- •5 ml (1 teaspoon) ground cinnamon
- •2.5 ml (½ teaspoon) ground ginger
- •1.3 ml (¼ teaspoon) sea salt
- •118 ml (½ cup) chopped dried fruits (any type)
VARIATION: Change this granola to suit your own Passover preferences. If you eat seeds, add 118 ml (½ cup) sesame seeds, sunflower seeds, or pumpkin seeds in place of the nuts. Can’t stand raisins? Go ahead and leave them out. Want it chocolatey? Add 118 ml (½ cup) chocolate chips right after you take the granola out of the oven. Love clumpy granola? Add egg white with the liquid ingredients.
Preparation
1. Preheat the oven to 149°C (300°F). Line a large sheet pan with parchment paper.
In a large bowl, break the matzo into small pieces. Add the almonds, cashews, walnuts, coconut, chia seeds, and flax seeds and stir to combine.
In a small bowl, whisk together the maple syrup, olive oil, cinnamon, ginger, and salt. Pour the wet mixture into the dry mixture and stir to combine.
Transfer the mixture to the prepared sheet pan and spread in an even layer. Bake for 1 hour, stirring every 20 minutes, or until golden.
Immediately after removing from the oven, add the dried fruit, stirring to evenly distribute. Let cool before transferring to jars or containers.