Crunchy Mock Granola

Faigy Grossman Faigy Grossman
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Tasty and versatile, this mock granola is delicious on its own and great as a topping for ice cream, yogurt, compotes, or baked fruit… you get the idea! Store as soon as it cools or you may just find yourself noshing your way to the bottom of the container!

 

If lingering over breakfast is your favorite part of Chol Hamoed, this roundup of delicious Passover breakfast ideas is the roundup you need for the holiday.

16
Easy Gluten Free Vegetarian Vegan Pescatarian Salt Free Passover Parve

Contains: Tree nuts

Directions

Make the Granola

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. In a mixing bowl, combine sugar, 1/2 cup oil, coconut, potato starch, ground almonds, and cinnamon. Pour onto a Gefen Parchment-lined, greased baking sheet and spread batter evenly to the edges of the pan.

  3. Bake for 20 minutes; remove from oven and stir with a fork until crumbled. Spread out over pan and return to oven for an additional 20 minutes. Remove from oven and allow to cool for 15 minutes. Add nuts and remaining one teaspoon oil and stir to combine. Allow to cool completely before storing in the freezer.

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1 Comment

Mira David •

Is there a way to make this without coconut? I've tried it with this recipe twice, and each time the batter has come out burnt and leaking oil.

Raquel Malul Kosher.com Team •
Reply to Mira David

You don't have to use coconut. I like to stir granola every 5-6 min when it's in the oven to make sure it's not burnt.