Passover Low Fat Granola Recipes

Steps:

• Preheat oven to 325 degrees F.
• Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan.
• Bake for 15-20 minutes, tossing several times until lightly toasted.
• Meanwhile, in 2-qt saucepan combine margarine, sugar, honey and salt.
• Bring to a simmer for a few minutes, stirring constantly.
• Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture.
• Mix well, coating evenly and then place back on jellyroll pan.
• Increase oven to 350F and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid buring.
• Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
• Cool thoroughly and add chocolate chips.
• Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F.
• Combine farfel, coconut and nuts in a large bowl.
• Spread onto non-stick cookie sheet.
• Bake 20 minutes, tossing several times.
• Meanwhile, in a two-quart saucepan combine oil, sweetener and salt.
• Simmer, stirring constantly.
• Add farfel mixture.
• Stir until coated evenly.
• Add cinnamon and grated orange peel.
• Spread onto non-stick cookie sheet.
• Bake 20 minutes, stirring frequently until brown.
• Remove and cool.
• Add raisins.
• Break up any large chunks with a spatula.
• Store in closed container in the refrigerator until served.

Steps:

• Preheat oven to 275 degrees.
• Combine sugar and water in a 4 cup microwave safe dish and microwave for 5 minutes or until all sugar is dissolved.
• Add vanilla and salt to sugar mixture.
• Place oats and nuts in extra large mixing bowl.
• Add sugar mixture into the oats and nuts and mix VERY thoroughly.
• Spread on 2 cookie sheets sprayed with cooking spray.
• Bake at 275 degrees for 1 hour stirring every 15 minutes.
• Allow to cool completely and store in an airtight container.

Steps:

• Heat oven to 300°F.
• In large bowl combine dry ingredients. Slowly stir in the vanilla, honey and applesauce until combined.
• Spread the mixture evenly on a lightly sprayed baking sheet.
• Bake for 20 minutes. Add in the cranberries, pressing them into the granola. (If you want the cranberries to cook and be a little firm, which the husband and I do, stir them in after 20 minutes. If you're like my brother, leave the cranberries out and add once the granola has cooked completely so they'll stay moist.) Continue cooking for a total of 30 minutes to an hour - stirring every 15 minutes - or until golden brown. If you stir less often, you'll have more clumps in your granola.
• Cool completely and store in an airtight container or divide into individual portions. I divided my batch into 2-ounce servings, 8 servings in all.

Steps:

• Preheat the oven to 325°F Lightly spray a rimmed baking sheet with non-stick spray.
• Combine the farfel, almonds, coconut, walnuts, salt, cinnamon and nutmeg in a large bowl, mixing well.
• Place the butter and honey in a small microwave-safe bowl. Cook on high for 1 minute to melt the butter, stirring the mixture every 20 seconds so that it doesn't bubble over. Make sure the mixture is well blended.
• Pour the butter and honey over the farfel mixture and stir, being sure to coat all of the pieces. Spread the mixture onto the rimmed baking sheet and bake for 15 minutes, stirring halfway through to ensure even browning. Keep your eye on the granola towards the end of the baking time - you don't want it to burn. It should be golden brown.
• Remove from the oven and transfer the granola to a large sheet of wax paper. Set aside to cool for 10 minutes. Add the dried fruit and toss together. Allow the granola to cool completely, then store in an airtight container. I also find that freezing granola in small batches helps to keep it crunchy and fresh.

Steps:

• Heat oven to 300 degrees.with rack in center. In a large mixing bowl, combine oats, wheat germ, flax seed, cinnamon, ginger, sunflower seeds, and walnuts. In a small bowl, combine molasses, oil, and 1/3 cup water, and pour over the oat mixture; stir until well coated. Spread evenly in two baking pans.
• Bake, stirring every 20 minutes or so for even cooking, until dry and lightly browned, about 45 minutes. Let granola cool to room temperature, then store in an airtight container at room temperature for up to 1 month.

Steps:

• Set oven to 300 degrees.
• Place oven rack to center position.
• Lightly oil two large baking sheets.
• In a large bowl stir together oats with nuts, seeds and spices.
• In a small bowl stir together the warm water with maple syrup and vanilla.
• Slowly pour the syrup mixture over the nut mixture; stir with a wooden spoon to combine.
• Spread out on the greased baking sheet/s.
• Bake (center oven rack) for about 30 minutes, stirring every 10 minutes to prevent burning, until granola is crumbly and golden.
• Remove from oven and immediately stir in the raisins and apricots.
• When the mixture is cool, store in an airtight container for up to 5 days or refrigerate for 1 month.
• Delicious!