Matzo granola is such a fun addition to your Pesach menu or a great way to use up that last box of matzo lingering when the holiday is over. Eat as a snack or breakfast or dessert topping - kids from 2 - 102 will love it!
You might also like my chocolate covered matzo recipe.
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Why you'll love this recipe!
You know that last box of matzo that's hanging around after Passover ends? Or that yearning for a something a little bit different to snack during the 8 days of Passover eating? Well this matzo granola recipe is your canvas for that different kind of snack and last box of unleavened bread!
Just like with regular granola, you can modify this recipe to exactly how you want it or to use the ingredients you have on hand. Sure - you can just follow my directions exactly and it will be delicious! But you can switch up sweeteners or add-ins as well.
This granola goes from breakfast topping to snack to dessert topping. And it's super easy to make. So add this to your Passover menus and even if you don't celebrate, this is a fun alternative to oat-based granola. Give it a try!
Ingredients you'll need and substitutions
I modeled this recipe after my olive oil granola recipe. The biggest change is using matzo farfel instead of oats!
- Matzo farfel: As I suggested in my matzo farfel kugel recipes, please don't buy an expensive can of matzo farfel. Just grab some boards of matzo, a bag and a rolling pin and you'll end up with perfect matzo farfel!
- Chopped nuts: No need to toast the nuts, because they will toast in the oven. I love pecans but almonds or walnuts or hazelnuts will work as well!
- Pumpkin seeds: Use unsalted, raw pumpkin seeds (they might be labeled pepitas).
- Coconut: I use unsweetened flaked or shredded coconut - whatever I can find at the store.
- Olive oil: I use an everyday extra virgin olive oil like Kirkland, for example. No need to use your best peppery or buttery finishing oil.
- Honey or maple syrup: I sometimes even use a combination of the two!
- Vanilla and almond extract: I like to use both but this is definitely somewhere you can adjust to your preferred flavor profile!
Tools to Use!
How to make this recipe
Matzo granola is so easy to make! Combine wet ingredients, combine dry ingredients, combine wet and dry, then bake!
1. Preheat the oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the matzo farfel, nuts, pumpkin seeds and coconut. The salt and cinnamon are dry ingredients but I add them in with the wet so they get evenly incorporated!
3. In a measuring cup or small bowl, combine the olive oil, honey (or maple syrup), cinnamon, salt, vanilla extract and almond extract. Whisk to combine.
4. Pour the liquid mixture over the matzo mixture and mix again until the matzo mixture is coated.
5. Pour the mixture onto the parchment-lined baking sheet and spread out evenly using a spatula or wooden spoon.
6. Bake for approximately 30 minutes, mixing the mixture every 10 minutes to be sure it cooks evenly.
7. Let it sit after you remove it from the oven while it cools and hardens. Once cool, store in a closed container and enjoy it just as you would regular granola.
Expert Tips and Recipe FAQs
- Make your own farfel! It's easy and will save you a lot of money!
- Experiment with sweeteners if you'd like. I already suggest maple syrup or honey. You can also try date syrup or agave.
- Have fun with your add-ins. Try different seeds and nuts. You can add dried fruit after the matzo granola comes out of the oven. Or even chocolate chips!
- This recipe will easily double so make extra to last for the whole holiday!
Matzo granola can be gluten-free by using gluten-free matzo to make your farfel. Everything else in the recipe is naturally gluten-free.
Store your granola in an airtight container in your pantry and it should stay fresh and crunchy for up to 2 weeks.
Sure this recipe should work with any type of matzo. But if your matzo is salt free, you might want to add a touch of extra salt. The one kind of matzo that would not be so tasty in this recipe is an onion-flavored matzo.
What to Serve with Matzo Granola
- Top unsweetened Greek or regular yogurt and let the granola add the sweetener for you. And of course add fresh fruit along with the yogurt and granola!
- Or add this super simple fruit compote - it's a perfect combination!
- Here's a fun variation on a yogurt parfait - Pomegranate Yogurt Parfait with Blueberries
- Eat it like other cold cereal and with milk and fresh fruit. That is one of my go-to comfort foods.
- When I bring a batch to my mom's house, she grabs a handful right out of the jar.
- And one of my favorite uses? For dessert atop your favorite ice cream!
- Try this super simple no churn ice cream - it's a snap to make and you don't need an ice cream maker!
More Passover Recipes on OMG! Yummy
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Matzo Granola for Passover or Anytime
Beth LeeIngredients
- 2 cup matzo farfel approximately 4 boards of matzo will yield 2 cups of farfel.
- ¾ cup chopped nuts use pecans, walnuts, hazelnuts, or almonds
- ¼ cup pumpkin seeds
- ½ cup unsweetened shredded or flaked coconut
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ¼ cup olive oil
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoons almond extract
Instructions
- Preheat the oven to 325°F and line a baking sheet (approx 12 X 17 inches) with parchment paper.
- In a medium bowl, combine the matzo farfel, nuts, pumpkin seeds and coconut.
- In a measuring cup or small bowl, combine the olive oil, honey (or maple syrup), cinnamon, salt, vanilla extract and almond extract. Whisk to combine.
- Pour the wet mixture over the matzo mixture and mix again until the matzo mixture is coated.
- Pour the matzo mixture onto the parchment-lined baking sheet and spread out evenly using a spatula or wooden spoon.
- Bake for approximately 30 minutes, mixing the mixture every 10 minutes to be sure it cooks evenly.
- Let it sit after you remove it from the oven while it cools and hardens. Once cool, store in a closed container and enjoy it just as you would regular granola.
Notes
- Make your own farfel! It's easy and will save you a lot of money!
- Experiment with sweeteners if you'd like. I already suggest maple syrup or honey. You can also try date syrup or agave.
- Have fun with your add-ins. Try different seeds and nuts. You can add dried fruit after the matzo granola comes out of the oven. Or even chocolate chips!
- This recipe will easily double so make extra to last for the whole holiday!
Nutrition
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Sandi
This is pure genius. I will have to try it with gluten free matzo this year for my family. I love how creative you are!
Beth Lee
Yes! Try it! Should work just fine with gluten-free matzo!