If you have some matzo leftover from Passover (or maybe you just bought a huge box because it was on sale?), here’s an interesting way to use it. Matzo Granola is granola made with broken matzo instead of oats. It sounds odd, but it’s actually very tasty and rather versatile. For instance, if you want to eat it with milk or sprinkle it over things you just break the matzo up into very small pieces. If you want to eat it by the handful or serve as more of a snack mix, use larger pieces of matzo.
I typed this up as a small batch recipe because I honestly wasn’t sure it would work or that anyone would like it, but that was far from the case! Feel free to double it, or do yourself a favor and keep it as a small batch in case you find yourself unable to stop eating it.
Nutty Matzo Granola
- 1 tablespoons maple syrup 20 grams
- 1 tablespoon honey 20 grams
- 2 packed tablespoons brown sugar 35 grams
- 1/4 cup of neutral flavored oil
- 1 teaspoon vanilla extract
- About 2 cups 2.4 oz crumbled matzo, two sheets
- 1 1/2 cups of your favorite nuts I used a mixture of pecans, almonds and cashews
- 1/4 cup unsweetened coconut flakes
- 1 pinch salt
- 1 pinch cinnamon optional
- Preheat the oven to 350 F. Line a large, rimmed baking sheet with parchment paper.
- In a large saucepan, heat the maple syrup, honey, brown sugar and oil until sugar dissolves. Remove from heat and stir in the vanilla.
- Mix together the matzo, nuts and coconut and add to the saucepan. Stir to coat, then stir in the cinnamon and salt.
- Spread mixture in an even layer on the parchment lined baking sheet.
- Bake for 8 minutes, then stir well and continue baking for another 10 minutes or until very brown and toasted. I recommend shielding loosely with a piece of foil for the last 3 minutes.,
- Remove from the oven and set aside to cool completely.
I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.