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Home » Passover

Matzo Granola for Passover or Anytime!

by Beth Lee · Published: Mar 17, 2023 · Modified: Jan 4, 2024

234 shares
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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.

For ease of browsing, find all my Passover recipes in one place.

Matzo granola in a small canning jar with a decorative string and a wooden spoon of granola on the side.

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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 granola dry ingredient shot with a hand holding a bowl of the dry ingredients.
  • 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.
Wet ingredient shot with the wet ingredients in a measuring cup with a hand holding a whisk.
  • 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!
Matzo granola in a jar and wooden spoon on the side.

Tools to Use!

  • Mini Whisks
  • Marble Rolling Pin
  • Measuring Cups

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!

Dry ingredients in a stainless steel bowl before being mixed.

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.

Liquid ingredients in a measuring cup with a hand holding a whisk.

4. Pour the liquid mixture over the matzo mixture and mix again until the matzo mixture is coated.

Matzo granola wet and dry ingredients mixed in stainless steel bowl with a hand holding the bowl.

5. Pour the mixture onto the parchment-lined baking sheet and spread out evenly using a spatula or wooden spoon.

Uncooked granola on a parchment-lined baking sheets ready to go in the oven.

6. Bake for approximately 30 minutes, mixing the mixture every 10 minutes to be sure it cooks evenly.

Baked granola on a parchment-lined sheet tray.

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.

Matzo granola in a jar and wooden spoon on the side.

Expert Tips and Recipe FAQs

  1. Make your own farfel! It's easy and will save you a lot of money!
  2. Experiment with sweeteners if you'd like. I already suggest maple syrup or honey. You can also try date syrup or agave.
  3. 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!
  4. This recipe will easily double so make extra to last for the whole holiday!
Is matzo granola gluten-free?

Matzo granola can be gluten-free by using gluten-free matzo to make your farfel. Everything else in the recipe is naturally gluten-free.

Should I store granola in the refrigerator?

Store your granola in an airtight container in your pantry and it should stay fresh and crunchy for up to 2 weeks.

Will this matzo granola recipe work with whole wheat matzo?

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

  • Pomegranate charoset in a blue bowl with oranges surrounding it and pistachios on top.
    Pomegranate Charoset (Haroset) for Passover and Year-round
  • Large oval red platter of matzo nachos with leftover brisket.
    Matzo Nachos with Leftover Brisket (Vegetarian Option)
  • Flat lay of lots of dairy free macaroons both flat ones and puffy ones dipped and drizzled with a cooling rack and limes and a bowl of ganache plus macadamia nuts.
    Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate
  • Honey orange cake on a white plate with slices of citrus in the background.
    Honey Almond Cake (Tishpishti) with Citrus Syrup

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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!

Angle view of matzo granola in a glass jar.

Matzo Granola for Passover or Anytime

Beth Lee
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!
5 from 3 votes
Print Recipe Pin Recipe
Prevent your screen from going dark
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Dessert, Snack
Cuisine Jewish Holiday Baking
Servings 8
Calories 349 kcal

Ingredients
  

  • 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
Get Recipe Ingredients

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.
    Dry ingredients in a stainless steel bowl before being mixed.
  • 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.
    Liquid ingredients in a measuring cup with a hand holding a whisk.
  • Pour the wet mixture over the matzo mixture and mix again until the matzo mixture is coated.
    Matzo granola wet and dry ingredients mixed in stainless steel bowl with a hand holding the bowl.
  • Pour the matzo mixture onto the parchment-lined baking sheet and spread out evenly using a spatula or wooden spoon.
    Uncooked granola on a parchment-lined baking sheets ready to go in the oven.
  • Bake for approximately 30 minutes, mixing the mixture every 10 minutes to be sure it cooks evenly.
    Baked granola on a parchment-lined sheet tray.
  • 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.
    Matzo granola in a small canning jar with a decorative string and a wooden spoon of granola on the side.

Notes

  1. Make your own farfel! It's easy and will save you a lot of money!
  2. Experiment with sweeteners if you'd like. I already suggest maple syrup or honey. You can also try date syrup or agave.
  3. 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!
  4. This recipe will easily double so make extra to last for the whole holiday!

Nutrition

Calories: 349kcalCarbohydrates: 41gProtein: 6gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.001gSodium: 148mgPotassium: 139mgFiber: 3gSugar: 10gVitamin A: 3IUVitamin C: 0.3mgCalcium: 20mgIron: 2mg
Keyword granola, matzo farfel, matzo,
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

    5 from 3 votes (2 ratings without comment)

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  1. Sandi

    March 21, 2023 at 9:26 am

    5 stars
    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!

    Reply
    • Beth Lee

      April 01, 2023 at 9:30 am

      Yes! Try it! Should work just fine with gluten-free matzo!

      Reply

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I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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