Passover Granola 10.000

Julia Ewan

Apr 20, 2005

Dallas cooking teacher and food writer Tina Wasserman is a food columnist for Reform Judaism magazine. She created this recipe because she couldn't find a commercial Passover cereal that her family liked. This is addictive. Serve with milk or yogurt, eat it plain for a snack, or combine some with melted chocolate and make little candies. Plan to make it more than once during the holiday, because it is that good.

Servings: 10 cups
  • 3 cups matzoh farfel *
  • 2/3 cup sliced almonds
  • 1/2 cup sweetened or unsweetened coconut
  • 2/3 cup coarsely chopped pecans
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 stick (6 tablespoons) pareve (can be eaten with milk or dairy meals) margarine or unsalted butter
  • 1/3 cup honey
  • 1 1/2 cups (7 ounces) chopped, dried mixed fruit of your choice, including raisins


Preheat the oven to 325 degrees. In a large bowl, combine the farfel, almonds, coconut, pecans, salt, cinnamon and nutmeg.

In a microwave or pan over low heat, heat the margarine or butter and honey until the margarine or butter melts. Stir this mixture into the farfel mixture, coating all the pieces. Spread the mixture evenly into a jelly-roll pan or 9-by-13-inch baking pan and bake for 15 minutes, stirring halfway through to ensure even browning. It should be lightly golden.

Remove from the oven, transfer to a large sheet of wax paper and set aside to cool for about 10 minutes. Add the dried fruit and toss to combine. Set aside to cool completely. Store in an airtight container.

*NOTE: Containers of matzoh farfel, the equivalent of packaged dried-bread stuffing, are in the kosher food section at most grocery stores.

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Tested by Randy Richter.

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