Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Matzo Granola
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- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 176 mg
Do you have more leftover matzo than you know what to do with after Passover? Don’t let it sit in the back of the cabinet — turn it into a crunchy, golden granola that’s a cinch to make. This recipe is simple and satisfying: Crumble the matzo, mix with oats, walnuts, and a touch of spice and coat with a simple maple-honey syrup. Bake until toasty and stir in dried apricots and raisins. It’s easy to adapt, too: Switch up the nuts, spices or dried fruits to suit your taste. It’s a clever way to give matzo new life and make breakfast (and snacking) a little more interesting.
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: about 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 24 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 176 mg
Ingredients
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Directions
- Preheat the oven to 300 degrees F. Lightly brush a rimmed baking sheet with vegetable oil. Place the crumbled matzo in a large bowl along with the oats, walnuts, coconut chips, salt, cinnamon, ginger and allspice. Stir to combine.
- Combine the oil, maple syrup and honey in a medium saucepan over medium-high heat and bring to a simmer just to combine and heat through. Remove from the heat and stir in the vanilla extract.
- Pour the syrup mixture over the matzo mixture and toss until evenly coated. Spread the granola in an even layer on the prepared baking sheet. Bake, stirring occasionally (see Cook's Note), until toasted and golden brown, 40 to 50 minutes. Stir to loosen the granola from the baking sheet as soon as you take it out of the oven and place the pan on a wire rack to cool completely. Stir in the apricots and raisins. Store the granola in an airtight container for up to 1 week.
Cook’s Note
If you like big clusters, stir the granola less. We found stirring it twice during cooking and then letting it cool undisturbed left us with plenty of clusters.
