Matzo granola is a perfect Passover breakfast or snack. This recipe is a template - switch up the ingredients to make it your own!
Preheat oven to 300 degrees F.
Break the matzo over the bowl into small pieces approximately the size of your thumb up to the first joint (i.e. slightly larger than your thumbnail.) It’s worthwhile to break one sheet of matzo at a time to keep the pieces relatively uniform and avoid making a huge pile of crumbs. There is no need to obsess over the size of each matzo piece – just make them small enough to vaguely resemble cereal pieces.
Spread the granola on 2 cookie sheets. Bake for approximately 25-30 minutes, turning the granola over with a spatula about halfway through so that the granola cooks evenly. Either bake the cookie sheets one at a time or reverse them on the oven shelves halfway through. Watch the progress of the baking after about 20 minutes, because the granola can go from lightly browned to burned in a short time.
The granola will still be a bit soft when it comes out of the oven. Let it rest on the cookie sheets for at least 10 minutes and the granola becomes crunchy. After the mixture has cooled, stir the chopped dried fruit into the baked granola.
I love Ashkenazic charoset in this granola, but diced apple works as well.
For the fruit, I often go simple, using just dark and yellow raisins and cranberries. If you are using larger fruits, such as dried apricots, cut them into bite-sizes pieces.