The Jewish holiday of Passover arrives next weekend. A marker of spring and renewal, our week-long observance inspires the word-of-mouth retelling of our religion's roots. And while we are traditionally commanded to physically and metaphorically experience our ancestors' slavery through rituals of matzah-breaking and horseradish-eating and parsley-dipping, etc., I attest that our kosher-for-Passover breakfasts should not similarly "suffer."
Matzah is a fascinating enterprise. I avoid it at all costs due to its cardboard-like consistency, while my super nostalgic husband Alex looks forward to reliving his childhood concoctions year after year. For brunch, he requests a traditional matzah brie (think egg-matzah scramble) or a good 'ole baked matzah pizza of marinara-painted matzah sheets with various cheeses, veggies and miscellaneous toppings. I appreciate the creativity; personally, I'd rather go pizza-free for one week and treat myself to a Hog & Hominy pie once we can bring grains back into our diet!
I have 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 coconut-y, this recipe requires little work and high return. The grooves of crumbled matzah cracker catch the cinnamon molasses combo with ease, creating a toffee-like texture and taste after the first 10-minute oven bake. Then, upon mixing in buttery nuts and coconut (which you can easily customize to your liking!), the toasted end product is enriching and, admittedly, addictive.
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 (Enough for 8 mornings of Passover!)
2 cups (about 3 sheets) matzoh, crumbled
1 tablespoon molasses
2 tablespoons honey
1/4 cup coconut oil, melted
2 teaspoons cinnamon
1 large pinch coarse salt
1/2 cup chopped pecans
1/2 cup shaved almonds
1/2 cup unsweetened coconut flakes
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk molasses, honey, coconut 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 8-10 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!
