It’s that time of year again… granola time.
Please visit next week as I host the Haveil Havalim Blog Carnival (and “celebrate” turning 40!).
This week I want to leave you with my FAVORITE Pesach recipe… so you can join me in hording the ingredients that run out at the store.
As much as Purim is not my favorite time of year... Pesach is. I love freshening up the house, the arrival of spring, the intensity and seder (order) of the holiday.
When I start to think about Pesach, I start to think about granola. Pesach granola. I love to make it, I love to serve it, and I especially love to eat it.
My recipe is based on the one from “Stove Tops Personal Chef Service” in NJ. Several years ago I was asked to speak about Pesach at a local Hadassah meeting, and this was the gem I walked away with.
It is easy to make, yummy to eat and with yogurt is a million times better than pesach cereal for breakfast.
You can substitute or omit ingredients. I recommend mixing it right in the pan you bake it in. My hope is I am giving you enough time to buy the ingredients.
PESACH GRANOLA
Ingredients:
4 c. matzo farfal, or broken up pieces of matzo
1 c. slivered almonds
1 c. dried raisins/cranberries
1 1/2 c. sweetened, shredded coconut (the stores run out of this one.)
2 tsps cinnamon
2/3 c. veg. oil
1 c. honey
2 tsps Kosher salt
Preheat oven to 350 degrees.
Toss the matzo, almonds, fruit, coconut and cinnamon together in a large bowl ( I do it in an aluminum pan I am baking in). Pour the oil and honey over the mixture. Stir until the mixture is thoroughly coated. Add the Kosher salt and toss.
Spray pan with non-stick spray ( usually don’t do this step.) Pour mixture onto the sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 25-30 minutes.
Remove the granola and cool on the sheet pan. Stir occasionally as it cools. Store the granola in an airtight container.
Variations: you can add chocolate chips when cool, add more dried fruit, change or add more nuts.
I try to make a variety of batches, but we always run out. I don’t like Pesach cakes, candies or cookies, so this becomes my treat for the week.
If you make it, PLEASE post a comment. Happy Pesach prepping!
Thanks so much, truly delicious, I will try to make it.
I make pesach granola every pesach and it is a great family treat. Everyone Loves it 🙂
A new addition to my pesach staple. Mine it almost done baking…..and smells amazing!!! I added dried mango, cantaloupe, along with raisins, cranberrys, and the coconut. So pumped to have something with crunch and yummy for pesach.
Did you add dried cantaloupe? How does one find such a thing??
I’ve made granola before with some variations, I’m not crazy about cinnamon so I left it out, added pecans, cranberries and apricots-yum. The best tip I’ve learned about making granola is to microwave the oil and honey together first-for 30 seconds, it mixes better than pouring it over separately.
I mix the oil and honey in the measuring cup and then add it to the granola, but I haven’t tried heating it first. Thanks for the tip. Pecans sounds yum too….
I made this last year my husband went nuts over it. This year I lined the pan with non sick foil. It made it so much easier to work with.
That’s a great idea – I am going to try that!
what a treat! my 3 young sons love this recipe as their passover cereal! they add milk in the morning and it sure beats anything you could buy in the store. my boys are chocolate lovers…so one variation we tried was to add a cup of mini chips at the beginning so during the baking time and occasion mixing, they melt and get mixed into the granola. Its delicious! I’m about to make my 3rd batch this pesach! thanks so much.
Thank you for making my day! I think I might have to try a batch with chocolate chips tomorrow…