Passover Granola Recipe: Nut-Free Crunch for Holiday Mornings

This Passover granola solves the dilemma of maintaining tradition while satisfying morning cravings. I developed it after years of searching for a crunchy, nut-free option that adheres to dietary restrictions without sacrificing flavor.

The foundation is matzo meal and seeds, which create a golden texture when baked with honey and oil. Cinnamon and vanilla add warmth, while dried fruit provides natural sweetness. It’s a foolproof method that works every time.

What emerges from the oven is a batch of clusters with just the right amount of sweetness and crunch. It’s perfect for topping yogurt, pairing with fruit, or enjoying by the handful during busy holiday mornings.

This version keeps well for days, making it ideal for meal prep or last-minute breakfasts. Here’s how to make it.

Ingredients for Passover Granola

Twelve simple ingredients create a crunchy, nut-free granola perfect for Passover mornings.

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Matzo meal is the backbone here—look for plain, unsalted varieties at Kosher markets or the Passover section of major grocers. The seeds are non-negotiable for texture; raw and unsalted ensures they toast evenly without burning. For the honey, kosher-certified is essential if observing dietary laws. Coconut oil adds a subtle sweetness, but any neutral oil works in a pinch.

Need a honey substitute? Maple syrup or agave at a one-to-one ratio maintains the sweetness. No sunflower seeds? Sesame seeds add a similar crunch. Dried cranberries or dates can replace the apricots—chop them small so they distribute evenly. For extra clusters, the egg white helps bind everything, but it’s optional if you prefer a looser texture.

Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for 3 months. The flavors deepen after a day, so make it ahead if possible. Perfect for topping yogurt or eating straight from the jar.

Step-by-Step Instructions for Passover Granola

Here’s the method. Straightforward, tested, works every time.

Step 1: Combine Dry Base Ingredients

In a large mixing bowl, combine the 2 cups Matzo Meal, 1 cup Sunflower Seeds, and 0.75 cup Pumpkin Seeds. I use plain, unsalted matzo meal as the foundation—it provides the perfect crumbly texture that clusters beautifully when baked.

Add the 1.5 tsp Ground Cinnamon and 0.5 tsp Sea Salt to the dry mixture. Whisk thoroughly to distribute the spices evenly throughout the base. This ensures every bite carries consistent flavor without pockets of concentrated cinnamon or salt.

Step 2: Prepare the Wet Mixture

In a separate bowl, whisk together the 0.5 cup Honey, 0.33 cup Coconut Oil, and 2 tsp Vanilla Extract until fully emulsified. The coconut oil should be in liquid form—melt it gently if it has solidified.

I prefer using kosher-certified honey for Passover preparation when required. The vanilla extract adds depth to the sweetness, while the coconut oil provides the necessary fat for crisping during baking. This wet mixture will bind all the dry ingredients together.

Step 3: Incorporate All Components

Pour the wet mixture over the dry ingredients and fold gently with a silicone spatula until everything is evenly coated. The mixture should look slightly damp but not soggy—if it appears too dry, let it sit for 2-3 minutes to allow the matzo meal to absorb the liquid.

Add the 0.5 cup Dried Apricots, 0.5 cup Raisins, and 0.5 cup Shredded Coconut. Fold these in carefully to avoid breaking the dried fruit. For extra crunch and binding, beat the 1 whole Egg White until frothy and fold it into the mixture last.

Step 4: Bake to Golden Perfection

Preheat your oven to 325°F and line a baking sheet with parchment paper. Spread the granola mixture evenly across the sheet, pressing down slightly to encourage clustering. Bake on the middle rack for 20 minutes.

After 20 minutes, remove the pan and stir the granola gently, breaking up any large clusters. Rotate the pan and return it to the oven. Bake for another 15-20 minutes until the granola is golden brown and the edges appear crisp. Watch carefully during the last 5 minutes to prevent burning.

Remove from the oven and let it cool completely on the baking sheet. The granola will continue to crisp as it cools. Break into desired cluster sizes once fully cooled and store in an airtight container.

Best Sauces and Condiments for This Recipe

Yogurt Toppings

This granola transforms plain yogurt into a festive breakfast. I use Greek yogurt for its thickness, which holds the clusters beautifully. A ½ cup serving of yogurt topped with ¼ cup granola and a drizzle of honey creates the perfect balance of textures and flavors. 💛

Fresh Fruit Pairings

Try it with sliced bananas, which complement the cinnamon notes. Berries like strawberries or blueberries add a refreshing contrast. I love it with sliced apples that have been tossed in a bit of lemon juice to prevent browning.

Dairy Alternatives

For a dairy-free option, coconut yogurt works wonderfully. The tropical notes pair especially well with the shredded coconut in the granola. I recommend So Delicious brand for its creamy texture and authentic coconut flavor.

Milk Enhancements

Sprinkle this granola over a glass of cold milk for a quick cereal alternative. The clusters soften slightly in the milk but retain their crunch. I often add a pinch of cinnamon to the milk itself for extra warmth.

Sweet Sauces

A drizzle of chocolate sauce or caramel sauce takes this to dessert level. I make a simple version with melted dark chocolate and a touch of coconut oil for smooth pouring consistency. 🍫

Savory Twist

Surprisingly, this works with savory applications too. Try it as a topping for butternut squash soup, where the sweetness of the granola complements the earthy soup. The contrast of temperatures and textures is delightful.

Frequently Asked Questions