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Pass-Me-More Passover Granola

Pass-Me-More Passover Granola Related:   breakfast & brunch, desserts & sweets, North America, pareve, Passover, snacks, vegetarian

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 5 cups

Reflecting on the kind of nibbles we ate on a regular basis and hoping for a post-Passover kitchen without another leftover box of matzah, I discovered that I could make a really good granola snack from crumbled matzah or farfel (truthfully, pieces of matzah resembling dog kibble). At first, I made a few “only fair” attempts, so I began to hunt the internet and found a number of granola recipes. One of them suggested using a “sweet glue” to hold the granola together. As I plowed ahead trying variations of making a granola that was not just edible—like matzah—but delicious, I was blessed to find that the glue helped considerably.

You will want a combination of two cups granola base, two cups nuts/seeds and one cup dried fruit. I like mixing textures and flavors, but if your family doesn’t eat kitniyot use almond butter instead of peanut and stick to nuts (almonds, pecans, walnuts, etc.).


  • Base
  • 2 cups crumbled matzah or farfel
  • 2 cups any combination nuts or seeds, such as: almonds, pine nuts, pecans, walnuts, pumpkin or sunflower seeds, sesame seeds
  • “Super Glue”
  • ½ cup honey
  • ½ cup brown sugar
  • 1 teaspoon kosher-for-Passover vanilla or vanilla sugar
  • ¼ cup peanut butter (creamy or crunchy) or almond butter
  • 1 cup any combination dried fruit, such as: cherries, blueberries, chopped apricots, chopped dates, figs, raisins


  • Preheat the oven to 350 degrees. Grease an 8-by-10-inch pan generously (or line with parchment paper). Toast crumbled matzah (or farfel) in the oven for about 5 minutes until golden brown. Toss nuts/seeds in the oven on a separate pan for a few minutes until slightly golden. (Watch both closely because they can quickly burn.)
  • Make “super glue”: Combine honey and brown sugar in small saucepan. Heat, stirring, until brown sugar dissolves. Bring mixture to a simmer and simmer for 1 to 2 minutes until evenly foamy/bubbly on top. Remove from heat. Add vanilla extract. Stir (it will steam a bit). Add peanut (or almond) butter and stir briskly until lumps are gone and smooth.
  • Mix granola base with your toasted seeds/nuts. Pour peanut butter mixture over the top of mixture and stir until evenly distributed. Add dried fruit and stir to distribute. Pour mixture into prepared pan. Spread evenly and then press down in the bottom of the pan. Press the granola together firmly. Bake for 20 minutes. Remove from the oven and allow to cool completely—it will firm up. Crumble when cool. Wrap in plastic wrap or wax paper and store in sealable plastic bag or airtight container; the granola can also be refrigerated.

2 Responses

  1. Joan says:

    Remember Weinstein’s fondly from my childhood in Squirrel Hill! Love this granola recipe— good enough for post Passover!

  2. Lucy Iscaro says:

    I just made another batch for this year. It was much-loved last year.

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