Matzo granola is another Passover breakfast option or just a delicious snack to eat by the handful. It’s super easy to make with small pieces of toasted matzo mixed with assorted nuts, dates, raisins, cacao nibs, coconut flakes, cinnamon and nutmeg. 

Sprinkle a handful over your yogurt with fresh berries for a nutritious breakfast that covers all the crunchy, chewy, sweet and salty notes. 

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Matzo Granola

Course Breakfast, Snack

Ingredients

• 3 tbsp coconut oil
• 3 tbsp maple syrup
• 3 tbsp honey
• 1 tsp grated nutmeg
• 1 tbsp ground cinnamon
• ½ tsp kosher salt
• 4 cups matzo farfel or matzo broken into small pieces
• ½ cup unsweetened shredded coconut
• ½ cup pecans chopped
• ½ cup almonds chopped or sliced
• 10 dates cut in chunks
• ⅓ cup raisins
• 3 tbsp cocoa nibs
• ⅓ cup coconut flakes

Instructions

• Pre-heat the oven to 350°F.
• Place the coconut oil, maple syrup, honey, nutmeg, cinnamon and salt in a small saucepan and heat on low until all melted.
• Put the matzo farfel in a large bowl and mix with the coconut, pecans and almonds.
• Pour the oil / syrup mixture over and mix until it is thoroughly coated.
• Transfer the mixture to a rimmed baking sheet and spread it into an even layer.
• Bake for 10 minutes on the middle rack of the oven.
• Give it a stir halfway and allow to bake for another 10 minutes until it starts getting crisp.
• Watch it carefully as it can go from great to burnt very quickly.
• Remove from oven and finally add the dates, raisins, cacao nibs and coconut flakes and stir to combine.
• The granola will crisp even more as it cools.
• Store in an airtight container.