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.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.
- Yield:Makes about 9 cups
- Active time: 20 minutes
- Total time:40 minutes
- 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.