Matzo Granola Recipes

MATZO GRANOLA

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!

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).

MATZO GRANOLA

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 WITH COCONUT, CASHEW & CRANBERRY

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Crumble the matzo into bite-sized pieces in a large bowl and mix with the chopped nuts.
• Mix the sunflower oil, maple syrup, cinnamon and ½ tsp salt in a separate bowl, then pour this over the mixed dry ingredients. Mix well to coat and tip onto the baking sheet.
• Bake for 10-15 mins, turning a couple of times so the granola browns evenly. After 10 mins, mix in the coconut flakes to cook for the final 5 mins. Keep an eye on it as it can quickly turn too dark. When it is golden-brown, remove from the oven and leave to cool on the baking sheet. It will crisp up as it cools. Stir in the cranberries, then transfer to a clean container when completely cool.
• Serve with milk or Greek yogurt and chopped fruit. If you can stop snacking on it, there should be enough to get you through Passover.