Matzo Granola with Walnuts and Coconut

Name: Matzo Granola with Walnuts and Coconut
Yield: Serves 6
Ingredients: ¼ cup vegetable oil; ⅓ cup honey; 3 Tbsp. pure maple syrup; 1 Tbsp. ground cinnamon; ½ tsp. kosher salt; 5 sheets matzo, crumbled into ½-in pieces; 1 cup walnuts, roughly chopped; ½ cup coarsely shredded unsweetened coconut; ⅔ cup black raisins

Leah KoenigServes 6Source

cookbooks passover breakfast granola matzo brunch coconut walnut

Ingredients

¼ cup vegetable oil

⅓ cup honey

3 Tbsp. pure maple syrup

1 Tbsp. ground cinnamon

½ tsp. kosher salt

5 sheets matzo, crumbled into ½-in pieces

1 cup walnuts, roughly chopped

½ cup coarsely shredded unsweetened coconut

⅔ cup black raisins

Method

Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.

Whisk together the vegetable oil, honey, maple syrup, cinnamon, and salt in a large bowl. Add the matzo and stir to completely coat.

Spread the granola on the prepared baking sheet. Bake for 10 minutes. Add the walnuts and coconut and stir to combine. Bake, stirring once, until the matzo browns and the walnuts and coconut are toasted, 10 to 12 minutes more. (The mixture will look wet; don’t worry, it will crisp up as it cools.)

Remove the baking sheet from the oven and immediately transfer the granola to a large heat-safe bowl. Stir in the raisins. Let cool completely, stirring occasionally to break up any large clumps. Store in an airtight container for up to 1 week.