Name: Matzo Granola with Coconut, Cashew & Cranberry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Jewish
Ingredients: 5 sheets matzo (any type: wholemeal, rye, spelt, gluten-free); 150g cashews, coarsely chopped; 150g blanched or regular almonds, coarsely chopped; 75g coconut flakes; 100g dried cranberries; 6 tbsp sunflower oil; 80ml maple syrup; ½ tsp ground cinnamon; ½ tsp salt

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Introduction

This matzo granola with coconut, cashew, and cranberry is a delightful twist on traditional granola, perfect for Passover or any time you want a crunchy, flavorful snack. Combining nuts, dried fruit, and a touch of sweetness, it’s easy to make and wonderfully versatile.

The image shows a silver baking tray filled with a crunchy, golden-brown granola mix, including visible chunks of nuts like almonds and cashews, dried red berries, and toasted coconut flakes spread across the surface. On the tray, there is a large silver spoon filled with some granola resting near the bottom right corner. To the left and above the tray, there are two white bowls containing a layered dish of creamy white yogurt topped with a colorful mix of granola, bright red strawberries, deep blue blueberries, and nuts. One bowl has a spoon beside it, and the whole setting is placed on a white marbled surface with a light yellow cloth under the tray. A cup of coffee with foam on top is partially visible at the top left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 sheets matzo (any type: wholemeal, rye, spelt, gluten-free)
150g cashews, coarsely chopped
150g blanched or regular almonds, coarsely chopped
6 tbsp sunflower oil
80ml maple syrup
½ tsp ground cinnamon
½ tsp salt
75g coconut flakes
100g dried cranberries

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6 and line a baking sheet with baking parchment.
Step 2: Crumble the matzo into bite-sized pieces in a large bowl and add the coarsely chopped cashews and almonds. Mix well to combine.
Step 3: In a separate bowl, whisk together the sunflower oil, maple syrup, ground cinnamon, and salt until combined.
Step 4: Pour the liquid mixture over the dry ingredients and stir thoroughly to coat everything evenly. Spread the mixture in a single layer on the prepared baking sheet.
Step 5: Bake for 10 minutes, turning the granola a couple of times to ensure even browning.
Step 6: After 10 minutes, sprinkle the coconut flakes over the granola and bake for an additional 5 minutes. Watch carefully so it doesn’t burn; it should turn a golden-brown color.
Step 7: Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
Step 8: Once cool, stir in the dried cranberries. Transfer the granola to an airtight container for storage.
Step 9: Serve with milk, Greek yogurt, or topped with chopped fresh fruit for a delicious breakfast or snack.

Tips & Variations

Use your favorite nuts or seeds in place of cashews and almonds to customize the granola.
Swap maple syrup for honey or agave syrup if preferred, adjusting to taste.
For extra flavor, add a splash of vanilla extract to the wet ingredients.
Watch the granola closely during baking, as coconut flakes can brown quickly.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. It stays crunchy and fresh, making it perfect for preparing ahead. If it softens, you can briefly reheat it in a low oven to crisp it up again.

How to Serve

A large metal tray filled with a crunchy granola mix made of golden brown oat clusters, light brown almond slices, whole almonds, cashews, and scattered red dried cranberries, with a silver spoon resting on the right side scooping granola; next to the tray, there are two white bowls each layered with creamy white yogurt at the bottom, topped with the granola mix, fresh red strawberry slices, raspberries, and blue blueberries, one bowl is accompanied by a silver spoon, and a white cup of black coffee is placed behind the bowls, all set on a white marbled surface with a pale yellow cloth partially under the tray photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, sunflower oil works well, but you can substitute with light olive oil or melted coconut oil for a different flavor profile.

Is this granola suitable for gluten-free diets?

It can be, but be sure to use gluten-free matzo and check that all other ingredients, especially nuts and dried fruit, are certified gluten-free to avoid cross-contamination.