Homemade Passover Granola

Start the day right with a sweet, crunchy, protein-packed hit. This recipe is completely customisable, based on personal taste and what you have knocking around in your cupboards! It adds a delicious bite to yoghurt and fruit, or a tasty energy-boosting snack. Mix it with chocolate chips and raisins and you have your own trail mix to take on matzah rambles!

It’s versatile, easy to make and a fraction of the cost of buying shop-bought Pesach granola. The cost can be reduced further by using whatever nuts you have available, and a smaller variety if preferred. And, if you eat kitniyot, you can add seeds, too. We happened to have several open packets when recipe testing, and the measurements below are only a guideline.

The recipe below makes plenty to last through Pesach, but if you fancy some variety in your mornings, there are plenty of delicious Passover breakfast recipes to choose from on the Pesach section of the website.


  • 2 Matzahs
  • 100g Almonds finely chopped
  • 100g Pecans finely chopped
  • 50g Pistachios finely chopped
  • 80g Cashews finely chopped
  • 100g Dried Dates
  • 1/3 cup Date Syrup
  • Pinch of Salt


  • Preheat oven to 180ºC (160ºC Fan/350ºF/Gas Mark 4)
  • Into a mixing bowl, crumble the matzah into oat-sized pieces.
  • Add in the rest of the ingredients and stir to combine.
  • Line a baking tray with greaseproof paper, and spoon on the mixture in a flat layer, separating the mixture into smallish clusters.
  • Cook for up to 20 mins, checking and mixing every 5 minutes, to ensure that the granola doesn’t burn.
  • Remove from the oven when golden-brown, but be aware that the granola will be soft when you remove it.
  • Leave to cool and firm up.
  • Store in an airtight container when fully cooled to retain freshness for up to 2 weeks.
Bowl of Passover granola sat on top of a bed of fruit and yogurt