How to Make Matzo into an Enjoyable Breakfast

April 19, 2016

Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.

This week, a breakfast that you will actually enjoy eating during Passover (and that you should make even if you're not observing the holiday).

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There are certain things I love about Passover, but trying to find suitable food to eat for breakfast is not one of them. Between the packaging peanuts masquerading as Fruit Loops (you're not fooling anyone, Fruity Rings) and the easily exhausted combination of matzo and cream cheese, it's hard to find something that even comes close to the breakfast foods forbidden during the holiday (cereal, muffins, bagels, most other delicious things). It's easy to cope with Passover lunches and dinners (try to convince me that you don't love a spinach-matzo casserole), but breakfast is where I often lose my resolve.

All of this changed, however, when I discovered Matzolah during my senior year of college. My friends and I found packages of it in the Jewish student center on campus and spent the next eight days hoarding it. We squirreled away as many boxes as we could manage, sheltering them in our dorm rooms after every meal. When our other friends asked us where this mysteriously edible breakfast came from, we feigned ignorance. 

More: What else do I refuse to share during Passover? Chocolate-covered matzo.

I'm on my own this Passover for the first time and Matzolah is out of my price range (considering the quantity I plan to consume once Passover begins -- and after Passover ends, too). I grieved at first, but then I raised my head and set out to make my own version, which is actually incredibly easy to do. The innately crunchy matzo gets a sugary, cinnamon-y coating that acts as a magnet, attracting chopped nuts and jammy dried fruit into large clusters. Feel free to use the spices, nuts, and fruits of your choosing. No matter what you pick, this is going to be the best Passover breakfast and snack option available (with the exception, maybe, of matzo brei). 

Even if you're not celebrating Passover, I'd still urge you to try your favorite granola recipe with matzo in place of oats. When I tested this granola in our kitchen, it took the editors about 30 minutes to finish the entire batch. And keep in mind that Passover is still a week away. 

Matzo Granola

Serves 6 to 8

cups crumbled matzo
 (3 to 4 sheets)
cup roughly chopped pecans

cup roughly chopped almonds

cup unsweetened coconut flakes

cup honey
tablespoons brown sugar

1/4 cup olive oil

teaspoon cinnamon

teaspoon allspice

cup grated apple

pinch coarse salt

cup (or more) chopped dried figs

cup (or more) chopped dates

Preheat the oven to 300° F and line a baking sheet with parchment paper.

To get 2 cups of crumbled matzo, use your fingers to find the fault lines in the sheets. Crumble 3 or 4 sheets into a large bowl, stopping when you have 2 cups of coin-sized matzo chips. Chop up the dates and figs into small pieces and set them aside.

Add the rest of the nuts and the coconut flakes to the bowl and stir to mix. In a small saucepan over low heat, melt the honey, olive oil, brown sugar, spices, and grated apple (if you have leftover charoset that you want to put in place of the apple, that's even better). Stir until the sugar is dissolved, then remove the pan from the heat. 

Add the wet ingredients to the dry ingredients along with a big pinch of coarse salt and mix until the matzo pieces are evenly coated. 


Spread the mixture onto the baking sheet and bake for 30 to 40 minutes, stirring halfway through. When the matzo is dry and toasted and the coconut is golden, remove the baking sheet from the oven and let the granola cool completely -- it will crisp up even more as it cools. 

Mix in the dried fruit, then enjoy the granola with milk or yogurt, or simply as a snack. Treasure this granola as your Passover survival food.

See the full recipe (and save and print it) here. 

Photos by Bobbi Lin

See what other Food52 readers are saying.

  • Amelia Saltsman
    Amelia Saltsman
  • pamb
  • jodie
  • Bobbi
  • Cheri Mayell
    Cheri Mayell
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


Amelia S. April 19, 2016
This is genius! I can't wait to make this next week!! I'm adding the ingredients to my shopping list right now!
pamb April 15, 2016
I have a similar recipe from a Sisterhood Passover cookbook from a friend of my mother's. I double the recipe to last through breakfasts and snacking.
jodie April 2, 2015
I think you omitted the honey in the instructions. When do you add it? To the olive oil/brown sugar??
Sarah J. April 2, 2015
Yes, exactly. You can also click on the images for a more detailed recipe. And thanks for catching that oversight!
Bobbi March 31, 2015
Hello... where's your recipe for spinach-matzo casserole? ha.
Can't wait to make this one! -BL
Sarah J. March 31, 2015
I usually make this one:
Cheri M. March 30, 2015
What is Matzo?
Amanda T. March 31, 2017
This is what Google is for.
Brad T. March 29, 2015
they have coconut flakes at Trader Joes, Costco, Kroger organic section
Ellen March 29, 2015
Are coconut flakes different from shredded coconut? Not sure I can find it.
ctgal March 29, 2015
Being now gluten free, I've discovered the glories of quinoa for breakfast! That's kosher for Passover. And I'll try this with my spelt matzo, which, when eaten with butter, is delicious!
Jane G. March 29, 2015
This looks gorgeous; and the dried and fresh fruit and nuts will jackhammer the cement. Personally, I like mine "brei'd", but for those who are devoted to matzo, this is genius.
Sarah M. March 29, 2015
You have restored my faith that I will survive this Passover without Slifka's endless dried fruit and questionable potato pasta. Matzolah4Life
sexyLAMBCHOPx March 27, 2015
matzo & cream cheese, so delicious!
C March 27, 2015
i love your lists!!
mcs3000 March 27, 2015