Matzoh Granola

Matzoh Granola

Makes about 8 cups, enough for 12 servings

This crunchy granola packed with sweet fruits and nuts is a delicious way to celebrate Passover, but it’s also tasty enough to turn to year-round. It’s great for breakfast, and also try it as an alternative to trail mix.

Ingredients: 
  • 2 tablespoons expeller-pressed canola oil, plus more for the baking sheet
  • 1 (11-ounce) box whole wheat matzoh
  • 1 cup unsweetened coconut flakes
  • 3/4 cup chopped dried figs
  • 1/2 cup chopped dates
  • 1/2 cup chopped cashews
  • 1/2 cup chopped pecans
  • 1/3 cup honey
  • 1 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
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Method: 

Preheat the oven to 325°F. Oil a large rimmed baking sheet.

Break matzoh into pieces. Working in 3 or 4 batches, pulse matzoh in a food processor until broken into bite-sized pieces; if a few larger pieces remain, break them up with your fingers. Transfer matzoh to a very large bowl. Add coconut, figs, dates, cashews and pecans, and toss to combine.

In a small saucepan, combine honey, oil, vanilla, cinnamon and salt, and place over medium heat. Stir until warmed, about 2 minutes. Drizzle the mixture over matzoh a little at a time, tossing well to coat. Spread matzoh mixture on the baking sheet and bake, stirring once or twice, until lightly toasted, about 20 to 25 minutes. Remove from the oven and let cool on the baking sheet. Transfer to an airtight container and store at room temperature up to 2 weeks.

Nutritional Info: 
Per Serving:Serving size: about 2/3 cup, 310 calories (130 from fat), 14g total fat, 5g saturated fat, 0mg cholesterol, 105mg sodium, 44g carbohydrate (6g dietary fiber, 18g sugar), 6g protein

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