Description
This Matzo Granola with coconut, cashew, and cranberry is a crunchy, sweet, and wholesome snack perfect for Passover or anytime you crave a nutritious treat. Combining the unique texture of matzo with toasted nuts, sweet maple syrup, aromatic cinnamon, and tart dried cranberries, this homemade granola can be served with milk or Greek yogurt and fresh fruit for a delicious and satisfying breakfast or snack.
Ingredients
Scale
Dry 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
Wet Ingredients & Seasoning
- 6 tbsp sunflower oil
- 80ml maple syrup
- ½ tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat the Oven and Prepare Baking Sheet: Heat your oven to 200°C (180°C fan) or gas mark 6, and line a baking sheet with baking parchment for easy cleanup and to prevent sticking.
- Crumble Matzo and Mix Nuts: In a large mixing bowl, crumble the matzo sheets into bite-sized pieces. Add the coarsely chopped cashews and almonds, evenly combining the dry ingredients.
- Prepare Wet Mixture: In a separate bowl, whisk together the sunflower oil, maple syrup, ground cinnamon, and ½ teaspoon salt until fully combined to create a flavorful coating for the granola.
- Combine and Coat: Pour the wet mixture over the matzo and nuts. Stir thoroughly to coat every piece evenly, ensuring the granola will brown and caramelize consistently in the oven.
- Bake Initial Mixture: Spread the coated mixture evenly across the lined baking sheet. Bake in the preheated oven for 10 minutes, stirring or turning the granola a couple of times to brown evenly and prevent burning.
- Add Coconut Flakes and Continue Baking: After 10 minutes, mix in the coconut flakes and continue baking for an additional 5 minutes. Monitor closely to avoid over-browning or burning, as the coconut flakes toast quickly.
- Cool and Add Dried Cranberries: Once the granola is golden brown and toasted, remove it from the oven. Let it cool completely on the baking sheet, during which it will crisp up further. After cooling, stir in the dried cranberries.
- Store and Serve: Transfer the cooled granola into a clean, airtight container for storage. Serve with milk or Greek yogurt and your choice of chopped fresh fruit for a wholesome breakfast or snack.
Notes
- Keep a close eye on the granola during the last 5 minutes of baking to prevent burning, especially after adding the coconut flakes.
- You can substitute the dried cranberries with other dried fruits like raisins, cherries, or apricots according to your preference.
- This granola can be stored in an airtight container for up to two weeks.
- For a nuttier flavor, try toasting the nuts lightly before mixing with the matzo.
- If you prefer a sweeter granola, adjust the maple syrup quantity slightly, but be cautious to prevent burning during baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Jewish
Keywords: matzo granola, Passover recipes, coconut granola, cashew granola, cranberry snacks, homemade granola, healthy breakfast, Jewish cuisine
