The Jewish holiday of Passover arrives this upcoming Monday; and while we are traditionally commanded to re-experience our ancestors' slavery through rituals of matzah and horseradish-eating and parsley-dipping, etc. etc., I attest that our breakfasts should not similarly "suffer."
Matzah is a fascinating enterprise. I avoid it at all costs, while my super nostalgic husband Alex looks forward to matzah brie (think egg-matzah scramble) or a good 'ole matzah pizza to relive his childhood concoctions. I've become inspired, however, to continue to enjoy my morning breakfasts during Passover through a refashioned recipe.
Enter molasses matzah granola. Rich and nutty, crunchy and coconuty, this recipe requires little work and high return. Pour a spoonful over your Greek yogurt or in a bowl of almond milk, stir, and enjoy. You'll enjoy Passover's parameters more than you ever thought you could.
Makes 8 servings (perfect for 8 Passover breakfasts!)
2 cups crumbled matzah
3/4 cup chopped pecans
1/2 cup shaved almonds
1/2 cup unsweetened coconut flakes
2 tablespoon molasses
2 tablespoons honey
1/4 cup olive oil
2 teaspoons cinnamon
1 large pinch coarse salt
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk molasses, honey, olive oil, cinnamon and salt. Add matzah and toss until evenly coated. Distribute evenly on baking sheet.
3. Bake for 10 minutes. Remove from oven and add coconut, almonds and pecans. Gently combine and redistribute over baking sheet. Place baking sheet back in oven, and cook for 10 minutes until coconut is toasted.
4. Immediately transfer granola into a heat-safe bowl. Allow to cool completely, shaking and stirring occasionally to break up large clumps. Once cooled, store in an airtight container for one week. Freeze if you desire to savor the granola for longer!
