Add to my passover recipe box
Whole Wheat Fruit and Nut Granola
Boxed Passover cereal gets me down for many reasons. First, it has no taste and the texture is equally awful. And finally its expensive and makes about 4 bowls in a whole box. This is our favorite morning cereal treat. It always doubles as lunch, mixed with yogurt and fruit, and is delicious as dessert, atop ice cream, fruit compote or meringue. This recipe is from Paula Shoyer’s, The Holiday Kosher Baker and its terrific.
Recipe type: Breakfast
Serves: 7 to 8 cups
Ingredients
- 3 cups whole wheat or regular matzoh-farfel
- 1 cup dried coconut flakes
- 1 cup pecan halves, chopped into ½-inch (1.25-cm) pieces
- ½ cup cashews, chopped into ½-inch (1.25-cm) pieces
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup honey
- 2 tablespoons neutral oil
- 1 tablespoon light brown sugar, packed
- ⅓ cup chopped apricots (about 10 pieces)
- ⅓ cup raisins
- ⅓ cup dried cranberries
Instructions
- Preheat oven to 300 degrees. Line a jelly roll pan with parchment paper, making sure the paper goes ½ inch up the sides. In a large bowl, mix together the farfel, coconut, pecans, cashews, cinnamon, ginger and salt.
- Put the honey, oil, and brown sugar into a glass measuring cup or microwave-safe bowl and heat in a microwave oven for 45 seconds, or until the honey and sugar have dissolved. Stir well. Pour over the farfel mixture and toss to coat. Spread evenly on the prepared baking pan and bake for 45 minutes, stirring every ten minutes, until the farfel and nuts are browned. Let the granola cool on the baking pan for 30 minutes. Mix in the dried fruit. Store the granola in a freezer bag or an airtight container at room temperature for up to one week.
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