Matzoh Granola

So we've covered Easter with some deviled eggs (and dyed eggs) but don't forget some chocolate bunnies and marshmallow peeps! Now let's move to Passover treats. My memories of Passover as a kid involve being very hungry, looking longingly at the coconut macaroons, and my mom making matzoh kugel. I'm not going to try and recreate that but I will make some matzoh granola.

 

I had friends who had matzoh peanut butter and jelly as well as matzoh French toast, all of which seemed so creative. Matzoh granola is pretty low on the creative spectrum but definitely packed with flavor! You can add whatever nuts or dried fruits you'd like, the key is to glue it all together with a nice syrup of honey and spices.

 

Let's begin: crumbled matzoh and chopped nuts are mixed together in a large bowl. After heating the honey, some olive oil, sugar and spice (cinnamon and allspice, to be precise), carefully pour your syrup over the dried ingredients and stir to coat. My mom has no fewer than five bags of brown sugar, each rock harder than the next, but I finally found one that was a little crumbly. Pro tip: put a slice of bread or a marshmallow into the brown sugar bag to absorb the moisture and reverse the rock-process.

 

You can add some dried fruit like raisins, cranberries or dates if you'd like. The whole mix is spread out on a baking sheet and baked in the oven until crunchy. The matzoh becomes visibly darker but I found it took longer for the rest of the granola to toast. Served over plain yogurt or with milk, it's a great Passover snack!

 

What do you like in your granola? I go for some pecans and almonds and this time around some dates. I don't like when the dried fruit gets too chewy in yogurt granola but this will do.

Recipe
Adapted from Food52

• 2 cups matzoh, crumbled
• 3/4 cups chopped or sliced almonds
• 3/4 cups chopped pecans
• 1/4 cup of honey
• 1/4 cup of olive oil
• 2 Tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 cup dried dates

1. Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine the chopped nuts and crumbled matzoh.
3. In a small saucepan, combine the honey, olive oil, spices and brown sugar over medium heat. Stir and heat until the sugar dissolves.
4. Carefully pour the honey mixture over the nuts and matzoh. Stir until the ingredients are coated.
5. Add the dates and fold together.
6. Pour everything onto the prepared baking sheet, spreading the ingredients out so they are not clustered.
7. Bake for 20 minute increments until the granola is toasted through and through. The matzoh will turn a toasted brown when it's close to done.
8. Allow to cool slightly before serving over yogurt or eating plain.