Matzo Granola
Serves 6 to 8
- 2 cups crumbled matzo
- 3/4 cup roughly chopped pecans
- 3/4 cup roughly chopped almonds
- 1/2 cup unsweetened coconut flakes
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1/4 cup olive oil
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 cup grated apple
- 1 pinch coarse salt
- 1/2 cup (or more) chopped dried figs
- 1/2 cup (or more) chopped dates
- Mix together the dry ingredients -- matzo through coconut flakes -- and set aside.
- In a small saucepan over low heat, stir together the honey, sugar, olive oil, spices, and grated apple until the sugar is dissolved.
- Mix the wet ingredients with the dry, stirring so that all of the matzo is well coated. Add a big pinch of coarse salt and stir to incorporate.
- Preheat the oven to 300° F and line a rimmed baking sheet with parchment paper.
- Spread the mixture on the baking sheet. 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.
- This recipe is a Community Pick!
More Great Recipes:
Granola|Breakfast & Brunch|Snacks|Figs|Coconut
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about 2 years ago Claire
I just love this recipe. It's a winner on all fronts. My only challenge is finding matzo in grocery stores during the rest of the year, especially because baking is so housewarming and heartwarming during the winter. And Summer. And Fall. Thank you, Sarah!
about 2 years ago Marsha Gainey
I echo the comments that this is addictive. Very crunchy and a nice salty-sweet combo (although more sweet than salty). Can't wait to try some of my other fave granola recipes with matzo instead of oats.
over 2 years ago Mia E
I just made a double batch and it is oddly addicting.
over 2 years ago SCL
I had some (embarrassingly) old matzah farfel that I have never figured out what to do with. Now I know, and I would buy the farfel just to make this incredible granola. Can't wait to try it on yogurt. For now we're gobbling it up straight from the bowl!
over 2 years ago Rachel Christensen
Rachel Christensen is the Director of Audience Development for Food52.
I am so addicted to this
over 2 years ago jocelyn.thagard
looks wonderful though- I would have to leave out the nuts. Allergic to them. I am want to make just for low fat snack that has crunch in it.
over 2 years ago WHB
OMG Supremely perfect!
Showing 7 out of 7 comments