This matzo granola is so good, you may just find yourself stocking up on boxes of matzo to make it all year long. The sweet smell of vanilla combined with cinnamon is excellent. Think outside the matzo box and try this tasty option, delicious for breakfast or any other time of day.
Ingredients (for 4 cups)
- 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.
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Inside Cooking Ep 134: Matzo Granola
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