Every year since I can remember, I've made the same caramel and chocolate-covered matzo for Passover. I love it; everyone in my family loves it. There have been times when my husband has had to pry the tin out of my hands to keep me from inhaling every last crumb. But this year I wanted to try something different, and at least a little healthier.
Enter matzo granola. Who knew that simply swapping crumbled matzo (otherwise known as farfel) for rolled oats would yield such crunchy, clustery results? I would like to claim that I was the first person to have this idea, but in fact I found a number of other recipes floating around. I consulted one from Martha Stewart and one from Chow.com in developing my own version.
This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. For a more understated version, use unsweetened. Add up to 11/2 cups of dried fruit. Golden raisins or chopped apricots would be especially nice. The granola will still be very moist when it comes out of the oven, but don't worry. It will crisp as it dries. It will keep for at least a week stored in an airtight container.
- 5 sheets unsalted whole wheat matzo
- 1 cup shredded sweetened coconut
- 1 cup coarsely chopped pistachios
- 1 cup coarsely chopped almonds
- 6 tablespoons canola oil
- 1/3 cup packed dark brown sugar
- 1/4 cup honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
Position a rack in the center of the oven and preheat the oven to 325°. Line a baking sheet with parchment paper.
Working over a large bowl, crumble the matzo into bite-sized pieces. Add the coconut, pistachios, and almonds. Set aside.
Combine the oil, sugar honey, salt, and cinnamon in a small saucepan over medium heat. Cook, stirring constantly, until the sugar begins to dissolve, about 3 minutes (the mixture may look separated).
Pour the oil mixture over the matzo mixture and stir until well combined and the pieces of matzo are evenly coated. Spread the mixture evenly on the prepared baking sheet. Bake, stirring every 5 minutes, until the matzo and nuts are slightly darkened and toasted, about 20 minutes.
Allow the granola to cool completely on the baking sheet. Crumble it into chunks and store in an airtight container for up to 1 week.