5 sheets matzo (any type: wholemeal, rye, spelt, gluten-free)
150g cashews, coarsely chopped
150g blanched or regular almonds, coarsely chopped
6 tbsp sunflower oil
80ml maple syrup
½ tsp ground cinnamon
75g coconut flakes
100g dried cranberries
Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Crumble the matzo into bite-sized pieces in a large bowl and mix with the chopped nuts.
Mix the sunflower oil, maple syrup, cinnamon and ½ tsp salt in a separate bowl, then pour this over the mixed dry ingredients. Mix well to coat and tip onto the baking sheet.
Bake for 10-15 mins, turning a couple of times so the granola browns evenly. After 10 mins, mix in the coconut flakes to cook for the final 5 mins. Keep an eye on it as it can quickly turn too dark. When it is golden-brown, remove from the oven and leave to cool on the baking sheet. It will crisp up as it cools. Stir in the cranberries, then transfer to a clean container when completely cool.
Serve with milk or Greek yogurt and chopped fruit. If you can stop snacking on it, there should be enough to get you through Passover.