Matzoh Granola

Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper.

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, 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.