Delicious and nutritious granola made with matzah, nuts, and honey is sure to be a hit with kids, family and friends during the holiday or year round. It’s versatile, too: enjoy as a snack or as a breakfast cereal, as a topping for ice cream or yogurt, or crush it and press into a pie pan for a fabulous dessert pie or cheesecake crust.
- 6 whole wheat matzah sheets (preferred for taste and texture, but can sub part or all with plain matzah)
- 2-1/2 cups unsweetened, dried flaked or shredded coconut
- 1-1/2 cups sunflower meats (no shells!) – salted or unsalted
- 1 cup pepitas (aka Chinese pumpkin seeds) – salted or unsalted
- 1 cup chopped mixed nuts (your choice) – salted or unsalted
- 1/2 cup chopped cashews – salted or unsalted
- 1 Tablespoon ground cinnamon
- Optional: 1 cup of raisins, or chopped dates, or chopped dried figs; or try dried banana chips
- 1/2 cup vegetable oil (kosher for passover)
- 1 (generous) cup honey
- Preheat oven to 300 degrees F.
- Crumble the matzah into bite size pieces and put in a large mixing mixing bowl. Then mix in all the dry ingredients except the fruit.
- In another small bowl, mix together the honey and oil.
- Using a spatula, slowly stir the honey/oil mixture into the dry ingredients, making sure to distribute the honey/oil mixture throughout. It should be sticky and clump together, taking up all the dry pieces without leaving excess honey/oil pooling in the bottom of the bowl. If it’s too wet, add more matzah pieces, along with a little more nuts and seeds; if it’s too dry and not all clumping together, make a small amount of additional honey and oil mixture, and slowly add it to the matzah, stirring carefully.
- On a large, very lightly oiled baking sheet with sides (like a jellyroll pan), spread matzah mixture in an even layer. You may need more than one baking sheet depending on the size. Don’t overload the baking sheet because you will have to stir the mixture while it’s baking in the oven.
- Bake for about 30-45 minutes, or until golden brown, stirring at least twice to ensure even browning. The honey and oil will melt and it will seem even stickier, but this will harden like candy when the granola cools off. Don’t rush this step by turning up the oven temperature, as the granola can burn quickly, ruining the taste.
- Remove granola from the oven when batch is golden brown and toasty. Immediately stir in the dried fruit, if using.
- Let granola cool completely on the cookie sheet. It will harden and stick to the pan, so lift off with a metal spatula, and break large clumps into smaller pieces as you prefer. Store in an airtight container when thoroughly cool.
Make multiple batches because this granola goes quickly. My non-Jewish friends love it too, and have made it for their families! So make some to share and we’ll all have a happy Passover!