Read the interview with Leah.
Breakfast can be tough going during Passover. With toast, bagels, cereal, waffles, muffins, oatmeal and pretty much every other starchy breakfast staple off the menu, the options are seriously limited. Enter this granola.
The crumbled matzo that replaces the typical rolled oats gets toasty and crisp in the oven, and is then tossed with chopped walnuts, shredded coconut and raisins. I won’t promise that it will become your new year-round breakfast. (Very little can compare with a perfect stack of pancakes.) But I can promise that it will make Passover infinitely sweeter.
¼ cup vegetable oil
1/3 cup honey
3 tablespoons pure maple syrup
1 tablespoon ground cinnamon
½ teaspoon kosher salt
5 sheets matzo, crumbled into ½-inch pieces
1 cup walnuts, roughly chopped
½ cup coarsely shredded unsweetened coconut
2/3 cup black raisins
1) Preheat the oven to 350˚ F and line a large rimmed baking sheet with parchment paper.
2) Whisk together the vegetable oil, honey, maple syrup, cinnamon and salt in a large bowl. Add the matzo and stir to completely coat.
3) Spread the granola on the prepared baking sheet. Bake for 10 minutes. Add the walnuts and coconut and stir to combine. Bake, stirring once, until the matzo browns and the walnuts and coconut are toasted, 10 to 12 minutes more. (The mixture will look wet; don’t worry, it will crisp up as it cools.)
4) Remove the baking sheet from the oven and immediately transfer the granola to a large heat-safe bowl. Stir in the raisins. Let cool completely, stirring occasionally to break up any large clumps. Store in an airtight container for up to 1 week.
Recipes reprinted with permission from “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen,” Chronicle Books (2015), by Leah Koenig.
This story "Matzo Granola With Walnuts and Coconut" was written by Leah Koenig.