There aren’t many recipes that send me excitedly running to the kitchen these days, but this one? The moment I saw it, it was on. And I knew it would be delicious, I just knew, because the cardboard taste of matzo just doesn’t stand a chance against an aggressive coating of melted butter, maple syrup, cinnamon, ginger, and coconut and an overabundance of toasted nuts and dried fruit. This granola is absolutely delicious. I just devoured two bowls of it and forgot it was made from matzo. Seriously!
So if you’re a granola junkie like me and are keeping Passover and are really missing your morning oats, run run run to the kitchen and make this. The original recipe called for mostly honey and a little maple syrup, but I used all maple syrup because I didn’t have honey. I was thinking about replacing the butter with olive oil, but then I didn’t. But you could. I threw in the coconut because I had it, and because coconut is delicious in granola, but you could leave it out if you don’t have it/don’t feel like buying it. Use any nuts and dried fruit you want. In short, matzo granola, like traditional granola, is infinitely adaptable, so have fun with it.
And while we’re on the subject of Passover, I’d like to direct you to this amazing flourless chocolate walnut cookie recipe that I tweaked this year with the purpose of eliminating the confectioners sugar, which, for many Jews, isn’t kosher for Passover. I used light brown sugar instead and added some chopped bittersweet chocolate and flaky sea salt to the mix, and I have to say, kosher for Passover or no kosher for Passover, they were some of the best cookies I’ve ever eaten and got rave reviews from everyone at the seder. The leftovers were stolen. So make those. Those, this granola, you’re set. Passover what?
Matzo Granola, adapted from Chow.com
- 4 Tbsp (2 oz) butter, melted
- 3/4 cup maple syrup
- 1 Tbsp ground cinnamon (can use less)
- 2 tsp ground ginger
- 1/2 tsp kosher salt
- 2 1/2 cups matzo farfel or about 5 sheets of matzo crumbled into very small pieces
- 1/2 cup unsweetened shredded coconut
- 1 cup nuts, coarsely chopped (I used half almonds, half cashews)
- 1 cup dried fruit (I used raisins and cherries)
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the melted butter, maple syrup, cinnamon, ginger, and salt. Add the farfel and coconut, and stir until the mixture is uniformly moistened.
- Transfer to a rimmed baking sheet and bake for 10 minutes, stirring halfway through to prevent sticking and encourage even browning. Add the chopped nuts, stir to combine, and bake for an additional 10 minutes, stirring again halfway through.
- Transfer the granola to a heatproof container and stir in the dried fruit. The granola will crisp up as it cools.