Serve this Passover granola with your favorite yogurt, milk, fresh fruits, or enjoy it straight out of the jar.
It’s incredibly easy to make and customize according to your tastes. You can take this recipe and enhance it with flavors like cinnamon, dried fruits, and nuts.
It makes a great Passover food gift that your friends and family will enjoy as a snack or over yogurt for breakfast. Handmade gifts are always special! Package it in a cute little jar, add a gift tag (I like to write down the recipe), and you’re all set.
Matzo: Plain Matzo sheets- unsalted and unflavored.
Coconut oil (or vegetable oil): Oil helps make this granola crisp, and the coconut adds an irresistible flavor.
Honey and brown sugar: Give the granola its delicious crunch and flavor.
Nuts: Use whichever nuts you have on hand or like best.
Optional Mix-Ins (after the granola has completely cooled): Chocolate chips, unsweetened coconut flakes, dried fruits.
Who Doesn’t Love Passover Granola?
Mix thoroughly: Be sure to mix your ingredients thoroughly before baking to ensure even toasting.
Add dried fruit after baking: Dried fruit can burn during baking, so add it to the granola after it has cooled.
Ways to Use Matzo Granola
- Crunchy topping on yogurt
- Add milk and enjoy it like cereal
- Eat by the handful as an on-the-go Kosher for Passover snack
- Make a trail mix by adding nuts, dried fruits, and chocolate chips.
- As a dessert over ice cream.
Allow the granola to cool completely at room temperature. Transfer the granola to an airtight container and keep at room temperature for up to two weeks.
Yes! Allow the granola to cool completely at room temperature.
Transfer the granola to an airtight container or freezer bag. Place the container or bag in the freezer. Granola can be stored in the freezer for up to 3 months. When you’re ready to use the frozen granola, simply remove it from the freezer and let it thaw at room temperature for a few hours before consuming. The granola may be a bit softer after freezing, but it should still be delicious.
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- 2 1/2 matzo sheets crumbled into small pieces
- 1/2 cup (75g) of mixed unsalted nuts (I used almonds, pecans, cashews, and hazelnuts)
- a dash of salt (only if you are using unsalted nuts)
- 1 Tablespoon sesame seeds optional
- 4 Tablespoons (60ml) coconut oil or vegetable oil
- 1 Tablespoon (10g) brown sugar or granulated sugar
- 4 Tablespoons (60g) honey
Optional mix-ins (after the granola has completely cooled)
- chocolate chips
- unsweetened coconut flakes
- mixed dried fruit, such as cranberries or raisins
- Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.
- Mix the matzo, nuts, salt, and sesame seeds (optional) in a large bowl, then set aside.
- Place oil, sugar, and honey in a medium saucepan. Place over medium-low heat and cook until everything is melted and the mixture is well combined.
- Pour over the dry ingredients and stir until well combined.
- Spread the mixture evenly onto your prepared baking sheet and bake for 15-20 minutes, stirring and checking every 5-7 minutes.
- Remove from the oven when the granola is golden brown and let cool completely. The granola will further crisp up as it cools.
- Use your hands to break up any larger clusters. Store in an airtight container.