In the spirit of exploring my mom’s recipe box, I am revisiting this post from a decade ago…Hands down, this granola is my family’s favorite thing I make for Passover. Even though it makes 2 quarts, I usually have to make it at least twice to get us through the week. (NOTE: this year, in order to simplify my week, I used a box of matzo farfel and doubled the recipe. Yep, making a gallon!)
The original version of this recipe comes from a book my mother got back in the 80’s “Cooking Kosher Naturally” by Jane Kinderlehrer. It is funny that my mother never really cared about natural cooking, but the book has become my favorite for granolas, breads and some healthy baked goodies. Oh, it also has a great tuna lasagna recipe that I will share some other time.
As with most granolas, make this on a day you have some time. It has to bake for over two hours, with you stirring every 15 minutes. But, trust me, it is worth it. You can’t go wrong with the ingredients – matzoh instead of oats, coconut, pumpkin seeds, sunflower seeds, cashews, almonds, cinnamon and a touch of honey.
Then to add even more yumminess, you add raisin and dates.
Enjoy it alone as a snack and with yogurt or milk for breakfast. Here I tossed in a few frozen blueberries, yum, yum and more yum!
My original post included a discussion of my starting marathon training (I ended up deciding that a half marathon was far enough). Ten years later and I just started my spring running again. Now I only work up to 5k or at most 10k. But really, 20 minutes of running on the hills in my forest is typically enough for me. I add this only because I find it interesting that Passover tends to coincide with the start of my running phases.
6 matzohs, broken into 1/2″ pieces (preferably whole wheat)
2 cups shredded coconut
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup cashew pieces
1/3 tsp cinnamon
1/2 cup honey (local)
2 Tbsp canola oil
1 cup cold water
1/2 cup slivered or sliced almonds
Raisins and dates, in whatever quantity you like
I am large bowl, combine the matzoh with the rest of the dry ingredients, except the almonds and dried fruit.
In a small bowl, combine the honey and oil.
Mix the honey and oil into the dry ingredients. Drizzle the water onto the mixture, a little at a time, mixing in until it is all absorbed.
Heat the oven to 225F. Line 2 rimmed baking sheets with parchment paper. Spread half the mixture onto each cookie sheet.
Bake for 2 hours, stirring every 15 minutes. Add the almonds and bake for another 15 minutes. The mixture should be a toasty brown.
Turn off the oven and let the granola cool in the oven.
Once the mixture is totally cool, mix in the dried fruit.
Store in tightly covered containers. Enjoy!
Makes about 2 quarts (depending upon how much of it you ate while “testing” it at different points of cooking.)
5 Comments Add yours
I’m so excited for you to be getting started! And, what a lovely batch of granola to kick things off on a tasty (and healthy) note!
Thanks! I am feeling a little overwhelmed, but, week by week, I guess
Good luck with the training! This looks like a great recipe for Passover. My husband would love this as he is a big fan of granola and trail mixes.
Thanks and enjoy it! I had to make our second batch the second day! I couldn’t keep everyone’s hands out of the jar!