Matzah Granola Recipe

Introduction

This Matzah Granola is a delightful twist on traditional granola, combining the crispness of matzah with crunchy nuts and seeds. Lightly toasted and sweetened with maple syrup and brown sugar, it makes a perfect snack or breakfast topping.

Ingredients

• 2 Matzo
• 1/2 cup Sunflower Seeds
• 1/4 cup Unblanched Whole Almonds
• 2 tablespoons Safflower Oil
• 2 tablespoons Brown Sugar
• 2 tablespoons Maple Syrup
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Vanilla Extract
• 1/4 cup Coconut

Instructions

1. Step 1: Preheat the oven to 275-300 degrees F (140-150 degrees C).
2. Step 2: Stir together the broken matzah pieces, sunflower seeds, almonds, safflower oil, brown sugar, maple syrup, sea salt, and vanilla extract in a mixing bowl until evenly combined. Spread the mixture in a thin layer on a parchment-lined baking sheet.
3. Step 3: Bake for 15 minutes, stirring every 5 minutes to ensure even toasting and prevent burning, until the mixture is lightly toasted and fragrant.
4. Step 4: Remove from the oven and let cool. Break apart any chunks that have stuck together, then stir in the coconut. Serve immediately or store for later.

Tips & Variations

• For extra crunch, toast the coconut slightly before adding it to the granola.
• Swap almonds for walnuts or pecans based on your preference or what you have on hand.
• Use honey instead of maple syrup for a different flavor profile.
• Adding a pinch of cinnamon can bring a warm, spicy note to the granola.

Storage

Store the granola in an airtight container at room temperature for up to two weeks. To keep the coconut fresher, add it just before serving or store separately. Reheat gently in a low oven if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oil?

Yes, you can substitute safflower oil with mild oils like vegetable, canola, or light olive oil without affecting the flavor significantly.

Is this granola gluten-free?

This granola uses matzah, which is made from wheat and is not gluten-free. For a gluten-free version, you could experiment with crushed gluten-free crackers or toasted gluten-free cereal.

Matzah Granola Recipe

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★★★★★

4.4 from 147 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: Approximately 2 cups 1x
• Diet: Kosher

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Description

This Matzah Granola recipe offers a delightful twist on traditional granola by incorporating crispy matzah and a blend of nuts and seeds. Sweetened with maple syrup and brown sugar, and lightly toasted to perfection, this crunchy and flavorful granola is perfect for breakfast or snacking.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 Matzo
• 1/2 cup Sunflower Seeds
• 1/4 cup Unblanched Whole Almonds
• 1/2 teaspoon Sea Salt
• 1/4 cup Coconut

Wet Ingredients

• 2 tablespoon Safflower Oil
• 2 tablespoon Brown Sugar
• 2 tablespoon Maple Syrup
• 1/4 teaspoon Vanilla Extract

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Instructions

1. Preheat the Oven: Set your oven to 275-300 degrees Fahrenheit (140-150 degrees Celsius) to ensure a gentle toasting process for the granola.
2. Combine Ingredients: In a large bowl, stir together broken matzah pieces with sunflower seeds, unblanched whole almonds, safflower oil, brown sugar, maple syrup, sea salt, and vanilla extract until everything is evenly coated.
3. Spread Mixture: Spread the combined mixture in a thin, even layer on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
4. Bake the Granola: Bake in the preheated oven for 15 minutes, stirring every 5 minutes to ensure the granola toasts evenly and doesn’t burn. The granola should become very lightly toasted.
5. Cool and Add Coconut: Allow the granola to cool completely. Once cooled, break into smaller pieces if larger chunks have formed. Stir in the shredded coconut to add an extra layer of flavor and texture.
6. Serve and Enjoy: Your crunchy, toasted matzah granola is now ready to be enjoyed on its own, with yogurt, milk, or as a topping for your favorite desserts.

Notes

• Keep an eye on the granola while baking to prevent burning, as the low temperature requires patience.
• Feel free to substitute safflower oil with other neutral oils like canola or vegetable oil.
• You can add dried fruits like raisins or cranberries after baking for extra sweetness and texture.
• Store granola in an airtight container at room temperature for up to two weeks to maintain crunchiness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Jewish

Keywords: matzah granola, jewish granola, crunchy granola, homemade granola, snack, breakfast, matzo recipe