To all my leavened challenged friends out there this week, how are you doing with the no bread thing? Do you find it easy or hard? My husband really, really loves matzoh—he actually eats it all year round, so it’s no real biggie for him, but he does miss his morning bowl of cereal, so when I came across this recipe for Matzoh Granola, I knew I had to give it a try. And I’m happy to report that I’ve got one happy breakfast guy again!I
It’s genius, right? Sub out the oats which are usually the base for granola recipes and swap in broken up pieces of matzoh instead.
Then, just like any other granola recipe, you make a sticky syrupy mixture to bind everything together—this one is made of oil, honey and maple syrup, with the addition of cinnamon for that great smelling and tasting little zing.
And then you can toss in anything else you like. I stayed pretty traditional to classic granola and added unsweetened coconut chips, walnuts, yellow raisins and dried cranberries, but really any dried fruit or nut or even maybe chocolate chips would be delightful.
It’s great on top of yogurt—
Or just by the handful.
Now, I’m not saying that this will replace by my favorite granola recipes here on this site—this one and this and this—but when you’re limited in the grain department, or want to use up a bunch of little broken pieces of matzoh, it definitely comes in handy!!
Now hang in there! There are only a few more days of Passover. In the meantime, get in touch with your inner earthy granola self, matzoh-style.
Makes enough to fill several large mason jars
Prep Time: Under 30 minutes
1/4 cup vegetable oil
1/3 cup honey
Scant tablespoon cinnamon
Pinch or two of kosher salt
5 sheets of matzoh, crumbled into smallish pieces, but not totally crushed
1 cup nuts, roughly chopped (I used walnuts and pecans)
1/2 cup unsweetened coconut chips (I used Trader Joe’s brand)
1/4 cup yellow raisins
1/4 cup dried cranberries
1. Preheat oven to 350ºF and line a large rimmed baking sheet with parchment paper. Set aside.
2. Place the oil, honey, maple syrup, cinnamon and salt in a large bowl and whisk together well. Add the broken up matzoh and toss well so that all the pieces get coated with the sticky mixture. Dump it out onto the prepared sheet and spread it out into an even layer.
3. Bake for 10 minutes. Then add the nuts and coconut and stir well. Bake again for another 10-12 minutes, stirring once or twice during the process. It will still look kind of wet when you remove it from the oven—that’s ok, it will crisp up as it cools. Stir in the raisins and cranberries and let the mixture cool completely. Break up any large clumps and store in an airtight container at room temperature for about a week.
Note: Recipe adapted from Modern Jewish Cooking by Leah Koenig. I tinkered a bit—you could definitely sub in any dried fruits or nuts you like.