📝 About This Recipe
Transform the humble unleavened bread into a sophisticated, crunchy breakfast treat that rivals any oat-based granola. This recipe pairs shattered matzo shards with buttery pecans, toasted almonds, and a warm infusion of honey and cinnamon for a quintessential Passover snack. It is the perfect balance of salty and sweet, providing a much-needed textural crunch during the holiday week.
🥗 Ingredients
The Base
- 6 pieces Matzo sheets (plain or egg matzo, broken into 1/2-inch shards)
- 1 cup Pecans (roughly chopped)
- 3/4 cup Slivered almonds (raw)
- 1/2 cup Shredded coconut (unsweetened)
- 1/4 cup Pumpkin seeds (pepitas) (raw)
The Glaze
- 1/2 cup Extra-virgin olive oil (or melted coconut oil)
- 1/2 cup Honey (clover or wildflower)
- 1/4 cup Brown sugar (packed)
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Sea salt (flaky variety preferred)
- 1 teaspoon Vanilla extract (ensure Kosher for Passover certification)
The Mix-ins
- 1/2 cup Dried cranberries (or raisins)
- 1/2 cup Dried apricots (diced into small bits)
- 1/3 cup Dark chocolate chips (optional, add only after cooling)
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
-
2
In a very large mixing bowl, break the matzo sheets by hand into small pieces, roughly 1/2-inch in size. Avoid crushing them into dust; you want distinct shards for texture.
-
3
Add the chopped pecans, slivered almonds, shredded coconut, and pumpkin seeds to the bowl with the matzo. Toss gently to combine.
-
4
In a small saucepan over medium-low heat, combine the olive oil, honey, brown sugar, cinnamon, ginger, and salt.
-
5
Whisk the glaze mixture constantly until the sugar has dissolved and the liquid is bubbling slightly, about 3-4 minutes. Remove from heat.
-
6
Stir in the vanilla extract. The mixture may bubble up slightly, which is normal.
-
7
Pour the warm honey glaze over the matzo and nut mixture. Use a large spatula to fold everything together until every piece of matzo is thoroughly and evenly coated.
-
8
Spread the mixture onto the prepared baking sheet in an even layer. Use the back of the spatula to press it down slightly, which helps create clusters.
-
9
Bake for 15 minutes, then remove from the oven and gently toss the granola with a spatula to ensure even browning.
-
10
Return to the oven for another 10-15 minutes, or until the granola is a deep golden brown and smells fragrant. Watch closely in the final minutes as the honey can burn quickly.
-
11
Remove the baking sheet from the oven. The granola will still feel slightly soft but will crisp up significantly as it cools.
-
12
While the granola is still warm but not hot, sprinkle the dried cranberries and diced apricots over the top. Do not stir yet; let them sit to soften slightly.
-
13
Allow the granola to cool completely on the pan (at least 45 minutes). This is the secret to getting those crunchy, chunky clusters.
-
14
Once completely cold, stir in the chocolate chips if using, then break the granola into desired cluster sizes and transfer to an airtight container.
💡 Chef's Tips
Don't over-break the matzo; larger pieces provide a better 'crunch' experience similar to traditional oat clusters. Check your oven temperature with a thermometer; honey-based granolas are sensitive and can go from golden to burnt in sixty seconds. For extra-clumpy granola, whisk one egg white until frothy and fold it into the mixture before baking. Always add dried fruit after baking; if you bake the raisins or cranberries, they will become hard and tooth-shattering. Store in a glass jar at room temperature for up to two weeks, or freeze in a zip-top bag for up to two months.
🍽️ Serving Suggestions
Serve over a bowl of Greek yogurt with a drizzle of silan (date syrup) and fresh pomegranate seeds. Enjoy as a cold cereal by pouring ice-cold almond milk or milk of your choice over a generous handful. Sprinkle over roasted pears or apples for a quick and crunchy Passover-friendly fruit crumble. Pack into small cellophane bags tied with ribbon for a thoughtful homemade Passover host gift. Eat it straight out of the jar as a high-energy snack during long holiday afternoon walks.