Passover Matzah Granola
Updated: Apr 13
Let me guess - the first thing you google for passover is: when is passover, 2020. Let me save you the trouble - this year, Passover starts on the evening of April 8th. There, done! And let me guess again - the next thing you type in is passover seder recipes that don't feel like they came from the 1950's - or is that just me? Next time you're doing your passover shop, stay away from the breakfast aisle, put down that overpriced box of Honey-O's and make this easy Passover Matzah Granola.
Growing up, Passover was both exciting and excruciating. Take away my bagel bites? No way. But replace them with matzah balls? Let's make a deal. My mom would go to any length to get us excited for passover food. While we loved the seder meal, from big briskets to sweet tzimmes, and a dairy free strawberry mousse, breakfasts were always lacking. We were used to oatmeal, cereal, toast - not slabs of matzah with peanut butter or weird tasting, expensive kosher for passover cereal.
We'd eat it, be hungry again within the hour, and finish the box within 2 days. Passover got expensive, and we got cranky.
That's why this matzah granola recipe is the perfect passover breakfast. It's over 50% nuts and seeds, meaning it's filling and satisfying, with a little matzah crunch. It's vegan, and the same if not cheaper than buying a box of cereal - without the 90% chance of being left unsatisfied.
Passover Matza Granola
Author: Micah Siva
Total time: 45 minutes
2 sheets of matzah, broken into small pieces (or 1 1/2 cup matzah farfel)
1 1/2 cups mixed chopped nuts (walnuts, almonds, pistachios, brazil nuts, cashews, etc)
1/4 cup sunflower seeds
1/2 cup shredded coconut
2 tbsp chia seeds
2 tbsp flax seeds
1/4 cup maple syrup or honey
1/4 cup olive oil
1 tsp cinnamon
pinch sea salt
optional: 1/2 cup chopped dried fruit
Preheat oven to 325F. Line a baking tray with parchment paper.
Combine matzah, nuts, sunflower seeds, coconut, chia, and flax in a bowl.
In a small bowl, whisk maple syrup, olive oil, cinnamon and salt. Pour over matzah mixture.
Transfer mixture onto baking tray, spread into an even layer.
Bake for 45 minutes, stirring every 15 minutes, or until golden.
Keep in an airtight container for up to 5 days.