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Matzo Granola with Fruits and Nuts

Prepare yourself for the crispiest, crunchiest, most delectable granola you’ve ever had. Kosher for Passover and gluten-free, too!

Crispy and crunchy - the perfect snack or breakfast!
Crispy and crunchy – the perfect snack or breakfast!

Crispy and crunchy - the perfect snack or breakfast!


4 sheets gluten-free matzo*, 2 cups when cut

3 tablespoons maple syrup

3 tablespoons raw honey

2 tablespoons coconut palm sugar (or light brown sugar)

3 tablespoons safflower oil

2 teaspoons cinnamon

1 teaspoon vanilla

¼ cup natural sliced almonds

¼ cup raw cashew halves

½ cup dried fruit, a mix of cranberries, cherries, apricots, and figs



1. Preheat the oven to 350°F.


2. Cut the matzos by laying two sheets on a cutting board, cut into 1/3-inch squares by cutting across the perforations. Place in a medium-size bowl.


3. In a small skillet, heat maple syrup, honey, coconut palm sugar, and safflower oil. Over low heat, stir until the sugar is dissolved, 3 minutes. Pour over the matzo, add the cinnamon, vanilla, and nuts, and stir well. (Flax meal and chia seeds can be added with the nuts if you desire, 2 tablespoons of each would be a nice addition.)


4. Pour the granola onto a rimmed baking tray, and smooth with a rubber spatula. Bake for 12 to 15 minutes or until golden (the nuts will be a good indication of doneness.)


5. In the meantime, cut the dried fruit into 1/3-inch pieces. Remove the granola from the oven. Carefully add the dried fruit and toss to combine.


6. Flatten the granola by pressing hard with a spatula. Return to the oven and bake for 3 minutes. Do not overcook, or the fruit will burn.


7. Let cool for 5 minutes, then release the granola from the pan with a metal spatula and break into bite-sized pieces. Store the fully cooled granola in an airtight glass jar.

*I recommend Yehuda brand, fiber enriched

This recipe may not be reproduced without the consent of its author, Karen Sheer

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