Matzo Granola

You know a Passover-themed recipe is a keeper when you find yourself making it long after the holiday is over. And this matzo granola is just that! This delicious (and dare we say addictive?) granola checks all the boxes – sweet, salty, crunchy, chewy, and super flavorful. We love this recipe as written but check the notes, below, for substitutions as well as some helpful hints!

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Ingredients

1/4 cup maple syrup
1/4 cup olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2 heaping cups matzo farfel
Heaping 3/4 cup chopped walnuts
Heaping 3/4 cup chopped raw almonds
1/2 cup unsweetened coconut flakes
Heaping 1/2 cup chopped dried figs
Heaping 1/2 cup chopped Joyva Jell Rings

Directions

Pre-heat the oven to 300 degrees; line a baking sheet with parchment paper.

Combine the maple syrup, olive oil, cardamom, ginger, and salt in a small saucepan over low heat. Stir frequently until the mixture is emulsified and smooth. Remove from the heat and let cool slightly.

Place the matzo farfel, walnuts, almonds, and coconut flakes in a large bowl. Pour the maple syrup mixture over and stir till very well combined. Spread in an even layer on your prepared baking sheet.

Bake the granola for 20 – 30 minutes, checking and stirring every 10 minutes, till golden brown. Remove from the oven and let cool completely (the granola will crisp up as it cools).
Break up any large clusters and stir in the figs and jelly rings. Store in a Ziploc bag in the freezer to maintain the best texture.

Notes

If you’ve never stored your granola in the freezer, you need to start! It is the best method for maintaining that crunchy texture!

If you can’t find matzo farfel (or simply want to use matzo if you have it on-hand), break 2 – 3 sheets of matzo into small pieces, to get 2 heaping cups.

Swap the maple syrup for honey or agave.

Use whatever nuts – or combination – you like. You want about 1 1/2 cups total.

Same for the figs – feel free to substitute 1/2 cup of any chopped dried fruit(s) you like – just don’t add them till the granola is out of the oven and completely cooled.

Feel free to swap cardamom for the cinnamon, or any other combination of spices you love, such as allspice or nutmeg. You’ll need 1 1/2 teaspoons total.