Recipe

Matzo Granola with Apricots and Pistachios

Matzo Granola with Apricots and Pistachios

Apricots Pistachio Matzo Passover Mother's Day Jewish Baking Breakfast Camping Hiking Road Trip Granola Yogurt Healthy Vegetarian Milk Dairy Butter Raisins Fruit Cinnamon Ginger Nuts Honey Brunch Snack Kid Friendly Make Ahead DIY Comfort Food Easy
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About 5 cups Easy
4.0 1
(1) Total:
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Ingredients (10)

  • 4 tablespoons unsalted butter (1/2 stick), melted
  • 1/3 cup honey
  • 3 tablespoons maple syrup
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon kosher salt
  • 5 (6-1/2-by-6-inch) sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
  • 1 cup shelled, raw pistachios, coarsely chopped
  • 1/3 cup small-dice dried apricots
  • 1/3 cup golden raisins, also known as sultanas
Nutritional Information
  • Calories243
  • Fat10.46g
  • Saturated fat3.65g
  • Trans fat0.19g
  • Carbs35.88g
  • Fiber2.68g
  • Sugar19.1g
  • Protein4.35g
  • Cholesterol12.21mg
  • Sodium98.53mg
  • Nutritional Analysis per serving (10 servings) Powered by

Crumbled sheets of matzo replace standard oats in this Passover-friendly version of granola. To make it, toss matzo pieces in a buttery maple syrup glaze spiced with cinnamon and ginger, and then bake with pistachios until crisp. Chewy dried apricots and golden raisins are mixed in at the end for texture and sweetness. Serve this unexpected take on granola with yogurt or milk, or snack on it straight from the container. With its satisfying crunch and sweet flavor, it may become your go-to granola year round.

What to buy: Matzo farfel is matzo that’s been pre-crumbled. On Passover it’s used as a starchy base in dishes like stuffing, kugel, and granola. You can find it in Jewish specialty stores, the kosher section of many grocery stores, or online.

This matzo granola recipe was featured as part of our Kosher-for-Passover Breakfast Recipes.

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Instructions

  1. 1Heat the oven to 350°F and arrange a rack in the middle.
  2. 2Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth. Add the matzo pieces or matzo farfel and mix until thoroughly coated.
  3. 3Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer. Bake for 10 minutes, stirring halfway through the baking time. Add the pistachios, stir to combine, and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10 to 12 minutes more.
  4. 4Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 1 week.
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(01:27)
Basic Granola
Most granola is a fancy twist on toasted oats—consider that when contemplating the exorbitant prices retailers charge for it. The thing is, granola is incredibly easy to make at home, and for a fraction of the cost. This recipe is a granola base to which you can add whatever dried fruit, nuts, or other tasty bits make you happy. Feel free to tweak this with other spices, a little less honey, more salt—it’s quite forgiving, and customizing your own blend is the fun of making your own. If you want to experiment even further, try using other rolled grains such as spelt or barley and wheat instead of oats.
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