Matzo Granola With Coconut Cashew Cranberry Recipes

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MATZO GRANOLA



Matzo Granola image

This Passover-friendly version of granola is made with crunchy walnuts, dried fruit, and whole wheat matzos. Blend it with yogurt for a quick and healthy breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 cups

Number Of Ingredients 7

3 crushed whole-wheat matzos
1/2 cup coarsely chopped walnuts
1/4 cup safflower oil
2 tablespoons light-brown sugar
2 tablespoons honey
1/2 teaspoon coarse salt
1/2 cup chopped dried fruit

Steps:

  • Stir together matzos, walnuts, oil, sugar, honey, and salt. Spread evenly on a rimmed baking sheet. Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes. Let cool. Break into smaller pieces. Stir in dried fruit.

MATZO GRANOLA



Matzo Granola image

For a family-friendly breakfast, serve this crunchy matzo granola over yogurt, with milk and fruit, or straight out of the bowl. It's a healthy way to start the day.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 8 to 9 cups

Number Of Ingredients 11

Nonstick cooking spray
3 cups crumbled whole wheat matzo or matzo farfel
1 1/2 cups sliced almonds
1 1/2 cups roughly chopped pecans
6 tablespoons margarine
1/2 cup dark-brown sugar
1/2 cup honey
1 teaspoon coarse salt
4 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup golden raisins

Steps:

  • Preheat oven to 325 degrees. Spray a rimmed baking sheet with cooking spray; set aside.
  • In a large bowl, mix together matzo, almonds, and pecans. Spread matzo mixture in an even layer on prepared baking sheet. Transfer to oven and bake until toasted, about 15 minutes, stirring every 5 minutes.
  • Meanwhile, place margarine, sugar, honey, salt, and cinnamon in a medium saucepan. Place over medium-low heat and cook until margarine is melted and mixture is well combined.
  • Transfer toasted matzo mixture to a large bowl and add margarine mixture; toss to coat. Return mixture to rimmed baking sheet and transfer to oven. Bake, stirring frequently, 10 to 15 minutes. Remove from oven and let cool.
  • Stir cooled granola on baking sheet and transfer to an airtight container, breaking up larger pieces. Add raisins, cover container, and shake to combine. Granola may be stored in an airtight container at room temperature for 1 to 2 weeks.

THE BEST MATZO GRANOLA!



The BEST Matzo Granola! image

Easy, delicious, customizable and perfect for Passover - the BEST matzo granola!

Provided by Sheri Silver

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 12

2 - 3 sheets matzo crumbled (to make 2 heaping cups)
3/4 cup roughly chopped pecans
3/4 cup roughly chopped walnuts
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 pinch kosher salt
1/2 cup chopped dried figs
1/2 cup chopped dates

Steps:

  • Pre-heat the oven to 300 degrees and line a sheet pan with parchment paper.
  • Mix the matzo, nuts and coconut flakes in a large bowl - set aside.
  • In a small saucepan over low heat stir the honey, sugar, olive oil, cinnamon and allspice just till the sugar is dissolved. Pour over your dry ingredients and stir till well combined. Add a good pinch of kosher salt and stir again.
  • Spread the mixture evenly onto your prepared baking sheet and bake for 20 - 30 minutes, stirring and checking every 10 minutes. Remove from the oven when the granola is golden brown and let cool completely.
  • Use your hands to break up any larger clusters and stir in the dried fruit. Store in the freezer in a ziploc bag (or other airtight container).

Nutrition Facts : ServingSize 1 g, Calories 394 kcal, Carbohydrate 44 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Sodium 10 mg, Fiber 5 g, Sugar 23 g, UnsaturatedFat 18 g

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