This crunchy matzo granola combines toasted matzo pieces with coconut, cashew, cranberry, honey, and cinnamon for a flavorful breakfast or snack. The recipe delivers a balance of sweetness, nuttiness, and chewy texture while remaining simple to prepare. It pairs perfectly with yogurt, milk, or fresh fruit and stores well for busy mornings.
Matzo Granola With Coconut Cashew Cranberry
0 out of 5 stars (based on 0 reviews)
Cook Time
35 mins
Chef's Pick
Fresh Every Time
Serving
6 Persons
Ingredients
Nutrition
Per Serving
320 Kcal
Calories
78 Mg
Magnesium
14 Mcg
Selenium
1 Mg
Riboflavin
Directions
Step 1
Preheat the oven to 175 degrees Celsius. Break the matzo into small bite-sized pieces and place them into a large mixing bowl. Prepare a baking tray with parchment paper for easy cleanup and even baking.
Step 2
Melt the butter in a saucepan over low heat. Add honey, sugar, cinnamon, and salt. Stir continuously until the mixture becomes smooth and fully combined without boiling.
Step 3
Add coconut and cashew into the bowl with the matzo pieces. Pour the warm honey mixture over the ingredients and mix carefully until every piece is evenly coated.
Step 4
Spread the mixture evenly on the baking tray.
Step 5
Bake for 20 minutes while stirring halfway through.
Step 6
Ensure the mixture turns golden and crisp without burning.
Step 7
Remove the tray from the oven and allow the granola to cool completely. Mix in the cranberry after cooling to maintain its chewy texture. Serve immediately or store in an airtight container for later use.
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