Passover Granola Recipe: Nutty Crunch Without the Leavening

This Passover granola delivers the satisfying crunch you crave without compromising dietary traditions. I developed this recipe after years of testing grain-free alternatives that actually work.

The secret is using matzo farfel as the base, which toasts up beautifully when combined with nuts and seeds. A touch of honey and cinnamon adds warmth, while coconut flakes bring extra texture to every bite.

You’ll get clusters of golden, crunchy goodness that hold up in milk or yogurt. The aroma alone makes it worth the effort.

Perfect for breakfast, snacks, or gifting during the holiday. Here’s how to make it right.

Ingredients for Passover Granola

Matzo farfel, nuts, seeds, and warm spices create that addictive crunch everyone loves.

The matzo farfel is non-negotiable here—Manischewitz or Streits brands work perfectly. Look for it in the kosher aisle or Whole Foods if your regular store doesn’t carry it. Nuts and seeds should be raw (not roasted) so they toast evenly. I always grab mine from the bulk bins at Trader Joe’s—fresher and you can buy exactly what you need.

No matzo farfel? Crushed matzo crackers work in a pinch but the texture won’t be quite as good. Swap any nuts you like—pecans, cashews, or hazelnuts all taste great. If avoiding honey, maple syrup at the same amount keeps it Passover-friendly (check for kosher certification). The coconut flakes can be sweetened if you prefer, but unsweetened lets the other flavors shine.

This keeps beautifully in an airtight container for up to 2 weeks at room temperature. Freeze portions for 3 months if you’re making a big batch. I like to package it in mason jars with ribbon for gifting—stays fresh and looks festive.

Step-by-Step Instructions for Passover Granola

This method delivers perfectly toasted clusters with just the right amount of sweetness and crunch.

Step 1: Toast the Nuts and Seeds

Preheat your oven to 325°F and line a large baking sheet with parchment paper. Spread the 1 cup Raw Almonds, 0.5 cup Raw Walnuts, 0.5 cup Pumpkin Seeds, and 0.5 cup Sunflower Seeds evenly across the sheet in a single layer.

Toast for 8-10 minutes, stirring halfway through, until the nuts are lightly golden and fragrant. Watch closely—nuts burn easily. The almonds should turn a pale ivory color, and the pumpkin seeds will deepen slightly in hue. This step intensifies their natural oils and flavors before binding.

Step 2: Prepare the Wet Mixture

In a small saucepan, combine the 0.33 cup Honey and 0.25 cup Coconut Oil over low heat until the coconut oil melts completely. Remove from heat and stir in the 1 tsp Vanilla Extract and 1.5 tsp Ground Cinnamon.

The mixture should be smooth and pourable, with the cinnamon fully dispersed. If the honey is too thick to mix easily, warm it slightly before combining. This liquid base will coat the dry ingredients evenly and create those coveted granola clusters.

Step 3: Combine and Coat Evenly

In a large bowl, mix the toasted nuts and seeds with the 3 cups Matzo Farfel, 0.75 cup Unsweetened Coconut Flakes, and 0.5 tsp Salt. Pour the warm honey mixture over the dry ingredients and fold gently with a silicone spatula until everything is evenly coated.

I like to use my hands for the final mixing—it ensures every piece of matzo farfel gets a light glaze. The mixture should be sticky but not dripping wet. If it seems too dry, add a splash of warm water, but don’t overdo it.

Step 4: Bake to Golden Perfection

Spread the mixture back onto the parchment-lined baking sheet in an even layer. Bake at 325°F for 20-25 minutes, stirring gently every 8-10 minutes to prevent burning and encourage even browning.

You’ll know it’s ready when the granola is deep golden brown and the coconut flakes are toasted. The edges should look slightly crisp, but avoid over-baking—it’ll continue to crisp up as it cools. Rotate the pan halfway through for uniform cooking.

Step 5: Cool and Add Dried Cranberries

Remove the granola from the oven and let it cool completely on the baking sheet. As it cools, it’ll crisp up and form clusters. Once fully cooled, break it into pieces and stir in the 0.5 cup Dried Cranberries.

The cranberries add a chewy contrast and bursts of tartness. Store in an airtight container at room temperature for up to 2 weeks, if it lasts that long. The granola will soften slightly over time but retains its crunch best when kept in a cool, dry place.

Dietary Considerations for This Dish

Gluten-Free Assurance

This recipe is naturally gluten-free since it uses matzo farfel (certified kosher for Passover) as the base instead of oats. I always double-check my Manischewitz or Streits labels to ensure they’re marked gluten-free, as some brands process matzo in facilities with wheat.

Nut-Free Option

For those with nut allergies, simply omit the almonds and walnuts and increase the pumpkin seeds and sunflower seeds to 1 cup each. The coconut flakes add enough texture, and the seeds provide the same satisfying crunch without the risk. 💪

Vegan Adaptation

Swap the honey for maple syrup at the same measurement—just be sure it’s certified kosher for Passover. I’ve tested this with Grade B maple syrup from Trader Joe’s, and the deeper flavor actually complements the spices beautifully.

Passover Kosher Certification

All ingredients must be marked kosher for Passover (OU-P or OK-P symbols). This includes your coconut oil, cinnamon, and even the vanilla extract. I source mine from Boston’s kosher markets during the holiday season.

Low-Sugar Version

Reduce the honey to ¼ cup and add 1 tsp stevia or monk fruit sweetener for a lower-sugar option. The cinnamon and vanilla will still provide plenty of flavor, and the nuts’ natural sweetness shines through. 💛

Seed Allergy Note

If avoiding seeds, replace them with additional matzo farfel (up to 1 cup) and chopped dried fruit like apricots or raisins. The texture will be slightly different but still delicious, with a focus on the matzo’s crispness.

Frequently Asked Questions