Prep 5 mins
Cook 25 mins
Nothing worthwhile eating for breakfast during Passover? Not anymore! This farfel based granola is great served over yogurt or with milk...or just plain! From Proof of the Pudding blog.
- 3 cups matzo farfel
- 2⁄3 cup sliced almonds
- 1⁄2 cup shredded unsweetened coconut
- 2⁄3 cup walnut pieces
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter
- 1⁄3 cup honey
- 1 1⁄2 cups chopped dried fruit (can be a single kind or a mix)
- 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.
This recipe was easy to make and delicious. I used chopped dates for the dried fruit and was very pleased with the result. It's a keeper :)