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Passover granola

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Tried and true recipe?

I saw a few boxed brands, but they were very expensive. Plus I already bought sugar, brown sugar, nuts, and matzah.

Bonus points if it's toddler friendly

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  1. I made this last year and must have liked it since I saved the recipe. Sorry but I forgot what toddler friendly food is (I am way past that stage).
    http://www.marthastewart.com/332616/m...

    8 Replies
    1. re: EmpireState

      This looks perfect. Do you think oil would work instead of margarine?

      1. re: cheesecake17

        I think it would be okay with oil- the amount called for is relatively small.

        1. re: cheesecake17

          I suggest coconut oil

          1. re: magiesmom

            I bought a very large bottle of light olive oil. Was planning to use that.

            1. re: cheesecake17

              Just so you know, I believe that light olive oil, even extra virgin, requires a passover certification.

              1. re: chicago maven

                Per OU as long as the EVOO has an OU it is fine - http://oukosher.org/passover/guidelin...

                1. re: chicago maven

                  I don't think extra virgin olive oil is generally described as "light."

                  1. re: chicago maven

                    I don't know if it does or doesn't, but I bought it in a kosher supermarket and it's most definitely KFP. But thanks for the info.

          2. I use this recipe from couldntbeparve.com. I use some raw pumpkin seeds in it for part of the nuts. Used this recipe for the first time last year and made it several times during the holiday and plan to this year as well. I leave it to you to figure out how toddler friendly it is.
            www.couldntbeparve.com/2012/03/passov...
            I can't figure out how to link this (teens out of the house!), but it should be too hard too find.

            1 Reply
            1. re: sharonfl

              I was inspired by this post and made the recipe from couldntbepareve.com. Really easy and it came out great. Thanks for the suggestion!

            2. I make granola without any oil or other fat. Just leave it out. You are just giving up a tiny extra bit of crunch, most of which you can get from baking a little longer. And the way to keep the fruit from getting dried out is to stir it in when the granola is completely cooled.