The holiday of Passover is currently underway. This eight-day holiday commemorates the Israelites’ Exodus from Egypt and escape from slavery. As the Israelites left the desert, they didn’t have time to let their bread rise. As a result, Jews refrain from eating leavened bread. Preparations to remove “chametz” or leavened products from one’s house sometimes begin days in advance of the holiday. Passover includes innumerable traditions in addition to cleaning that vary family to family.
In my family, Passover has always included the traditional meal, called a Seder meaning order, and cleaning some space in the cabinet for Passover staples. I approach the holiday in a moderate way, abstaining from bread products.
For a cook, Passover provides an authentic opportunity for cooking adventures. Rather than resorting to store-bought food, I learned from my mother to take advantage of the week by exploring how to make delicious Passover food. Growing up, no Passover week was complete without helping to make Passover Hot Cereal, Passover Egg Bagels, and Matzo Jumble Cookies.
Passover Matzo Granola is a more recent addition to the week’s regular fare. It contains all the defining characteristics of granola but complies with the dietary restrictions of the holiday. Regular oats and grains like wheat aren't used as in a more traditional honey nut granola. Instead, matzo, unleavened bread, serves as a base. The matzo is broken into pieces and used in lieu of oats. Any variety of matzo will do and if breaking it into pieces sounds like a chore, you can buy small broken pieces called farfel. For those with gluten-restrictions, there’s gluten-free matzo. It has an extra crispy texture. Matzo granola is egg-free, which can be a rarity during Passover, and currently economically advantageous.
While the matzo clusters are bigger than typical oat-based granola, that’s hardly a negative. Sweeteners including honey and brown sugar bind the ingredients together for a caramelized flavor characteristic of granola. Like regular granola, nuts and dried fruit can be incorporated into Passover Matzo Granola to add texture, fiber, crunch, and healthy fats.
Passover Matzo Granola
Serves: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
3 sheets matzo broken into small pieces (to make 2 heaping cups)
3/4 cup roughly chopped nuts (anything but peanuts work for Passover)
1/2 cup unsweetened coconut flakes
1/4 cup honey
2 Tablespoons brown sugar
3 Tablespoons oil
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 pinch kosher salt
1 cup (chopped, as needed) dried fruit (raisins, dates, figs, apricots, dried cranberries, dried blueberries)
1. Preheat oven to 325 degrees F.
2. Spread broken matzo, nuts, and coconut onto a baking sheet lined with parchment paper.
3. In a medium saucepan, combine the honey, brown sugar, oil, vanilla, cinnamon, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves.
4. Remove from heat and pour over matzo.
5. Toss with a silicone spatula until the matzo is coated evenly.
6. Spread matzo so it is in a single layer.
7. Bake the matzo for 20 minutes, gently stirring every 5 minutes.
8. Remove from the oven when the granola is golden brown.
9. Sprinkle in the dried fruit. Stir gently and then let the matzo granola cool completely. It will harden as it cools.
10. Break up large clusters.
11. Store the granola in an airtight container at room temperature for up to a week, if it lasts that long.
Whether you stick exactly to the recipe or add your own customizations, I guarantee the result will be a crunchy, sweet, treat. It offers a unique twist on granola while staying true to the Passover guidelines. Consider spicing yours up with garam masala, ginger, allspice, or incorporating other sweeteners such as maple syrup, hot honey, or agave nectar.
Interested in more than just granola for breakfast? Learn technique and great brunch recipes at Hands On Mother’s Day Brunch on Saturday, May 10 at 10am at Lincoln Square.
