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matzo granola set out for breakfast

Matzo Granola

Matzo granola is a perfect Passover breakfast or snack. This recipe is a template - switch up the ingredients to make it your own!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Author Laura

Ingredients

  • 6 sheets matzo
  • 2 cups nuts, roughly chopped
  • 3/4 cup unsweetened coconut
  • 3 tablespoons maple syrup
  • 3 tablespoons honey
  • 1/4 cup light brown sugar, tightly packed
  • 1/4 cup Ashenazic charoset or finely chopped fresh apple
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon dried ginger
  • 1/2 teaspoon kosher salt
  • 1/4 cup canola or similar (flavorless) oil
  • 2-3 cups dried fruit, chopped

Instructions

  1. Preheat oven to 300 degrees F.

  2. 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.

    broken matzo for matzo granola
  3. Add the coconut and chopped nuts and mix all those dry ingredients.
  4. Put all the sweeteners and spices (maple syrup, honey, cinnamon, ginger, salt, and charoset or chopped apple) and the oil into the small pot and cook them under a low heat until combined, stirring occasionally.
    Liquids for matzo granola heating before mixing with matzo
  5. Add the liquid to the large bowl and toss until all the dry ingredients are coated.
    Adding liquid to matzo granola
  6. 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.

    Uncooked matzo granola ready to be baked
  7. 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.

    matzo granola, baked and ready

Recipe Notes

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.