One of my biggest challenges during Passover has always been finding something to eat for breakfast. Once I switched to a plant-based diet, and subsequently removed gluten from my diet, that became even more difficult. I solved this problem by making my own gluten-free Passover granola. And if you don’t celebrate Passover, feel free to use this as an oat-free granola any time of the year.
You may know me as a lover of granola, so I had to figure out how to adapt granola for Passover. This is a holiday where you can’t eat wheat or oats unless they are made into matzo in a very specific way. Please check out my Cinnamon Cherry Oil-Free Granola recipe when it’s not Passover.
This recipe is filled with nuts and dried fruit, and quinoa and millet, two grains that are underutilized for breakfast, in my opinion. This recipe is oil-free and will fill you up in the morning (or anytime you eat it).
To make the gluten-free matzo farfel, you take gluten-free matzo and pulse it a few times in a food processor until it’s broken into very small pieces. You can make your own gluten-free matzo with our recipe, or you can try one from our gluten-free matzo roundup.
If you don’t want to use matzo farfel, feel free to add another 1.5 cups of quinoa and/or millet instead. This is a lower volume because these grains take up less space than the matzo farfel.
The recipe as written typically lasts two of us for 3-4 mornings. Sometimes I make another batch mid-holiday. You can also add fresh fruit such as sliced bananas or berries.
I hope this Gluten-free Passover granola helps make your Passover a little bit easier and tastier!
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Gluten-Free Passover Granola
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Category: Breakfast
- Cuisine: Passover
Description
This gluten-free Passover granola makes for a delicious, nutritious and satisfying breakfast during Passover, or any day.
Ingredients
- 2 1/2 cups gluten-free matzo farfel (put gluten-free matzo into the food processor and pulse a few times until it has broken down into very small pieces)
- 1 cup quinoa (raw), thoroughly rinsed
- 1 cup millet (raw, not flour)
- 1 cup shredded, unsweetened coconut
- 1 cup chopped pecans
- 1/2 cup chopped walnuts
- 1/2 cup whole almonds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 teaspoons vanilla
- 1/2 cup maple syrup
- 1 cup unsweetened, organic applesauce
- 1 cup raisins
- 1 cup dates
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment.
- Combine farfel, quinoa, millet, coconut, nuts, cinnamon and salt in a large bowl.
- In a medium mixing bowl combine vanilla, maple syrup and applesauce.
- Add the wet mixture to the dry mixture and mix well. Make sure everything is coated evenly.
- Spread mixture in a thin, even layer on the baking sheets.
- Bake for 20-25 minutes, stirring every 8-10 minutes until golden brown. It burns easily so watch carefully.
- Transfer granola to a large bowl and use a spatula to break up the big clumps.
- Stir in the raisins and dates.
- Cool thoroughly.
- It will keep in an airtight container in the refrigerator for at least one week (if you don’t eat it before then).
Notes
- If you don’t have gf matzo or don’t want to use it, add in an additional 1.5 cups of quinoa and/or millet. These grains are much smaller than the farfel so you can fit more in a cup.
- Use any type of nuts or seeds you like while maintaining the quantity of 2 cups total. Try this with chopped hazelnuts, sunflower seeds, pepitas (pumpkin seeds), chia seeds, hemp seeds, etc.
- For the dried fruit try dried cranberries, dried blueberries, dried cherries instead of or in addition to the raisins and dates, while maintaining the quantity of 2 cups total.
If you are looking for other recipes for Passover, please visit:
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