Ingredients
- 1 box matza farfel*
- ½ cup honey
- ¼ cup brown sugar (or regular sugar for Pesach)
- 2 Tbsp oil (neutral or coconut oil)
- 1 tsp cinnamon
- Pinch of salt
- ½–1 cup chopped nuts (almonds, walnuts, pecans)
- ½ cup raisins (or dried cranberries for a little tartness or chocolate chips for sweetness)
Optional, but lovely:
- ½ tsp vanilla extract
- Zest of ½ orange or lemon
*Look is matza farfel anything more than just matza that’s been broken up into little pieces? It is not. If you’ve got some, great. If not, break up 5-6 square matzot and you’re good to go.
You’re aiming for:
→ about 4–5 cups of loosely packed pieces
And honestly—this recipe is all about kindness and chill. A little more or less matza just shifts it slightly more crunchy or slightly more clustered, but it all works.
Directions
1. Warm the oven
Preheat to 325°F (165°C).
2. Toast the farfel
Spread the matza farfel on a baking sheet and bake for 8–10 minutes, until lightly golden.
This step gives it that real granola crunch.
3. Make the syrup
In a small bowl or saucepan, combine the honey, sugar, oil, cinnamon, and salt
(and vanilla or zest, if using).
Warm just until smooth and easy to pour.
4. Bring it together
Add the toasted farfel and nuts to a large bowl.
Pour the syrup over and mix until everything is well coated.
5. Bake
Spread onto a parchment-lined baking sheet.
Bake for 15–20 minutes, stirring פעם אחת halfway through, until golden and fragrant.
6. Finish
Let it cool slightly, then stir in the raisins.
To serve
- Over yogurt with fresh fruit
- With milk, like a simple cereal
- Sprinkled over warm baked apples
- Or straight from the tray