In my experience, “Passover” and “delicious” and “weekday breakfast” are not words that belong in the same sentence. On Passover, Jews must remove all grains from their diet, including anything derived from wheat, barley, oats, rye and spelt. That means no cereal, no muffins, no bagels, no oatmeal — essentially, none of the staples that get me through my workday morning.
Sure, there are “Kosher for Passover” muffins and cereals made with matzo meal, but have you ever tasted some of these alleged breakfast goodies? Most of them are gritty, tasteless disasters. And of course there is always the taste sensation that is matzo itself, but somehow allowing my stomach’s first encounter with food in more than 8 hours to be an indigestible cardboard-like wafer seems like cruel and unusual punishment.
Friends have told me that breakfast is the “easiest” meal during Passover because you can eat scrambled eggs and breakfast potatoes and omelets. Perhaps these people have time to prepare a leisurely breakfast on your average Tuesday morning. I don’t.
So year after year, I’m on a quest to find quick, tasty breakfast recipes that I can eat during Passover, and this year, I may have hit the jackpot: Kosher for Passover granola. Matzo farfel (basically ground up matzo) stands in for the oats in a nut-filled granola, sweetened with honey and flavored with cinnamon, nutmeg and coconut.
You can sprinkled some over a bowl of Greek yogurt and honey, as I do, or you can eat it with milk or right out of your hand. I don’t think I’ll complain about Passover breakfast ever again.
