Let me guess – the first thing you google for passover is: when is passover, 2020. Let me save you the trouble – this year, Passover starts on the evening of April 8th. There, done! And let me guess again – the next thing you type in is passover seder recipes that don’t feel like they came from the 1950’s – or is that just me? Next time you’re doing your passover shop, stay away from the breakfast aisle, put down that overpriced box of Honey-O’s and make this easy Passover Matzah Granola.
Growing up, Passover was both exciting and excruciating. Take away my bagel bites? No way. But replace them with matzah balls? Let’s make a deal. My mom would go to any length to get us excited for passover food. While we loved the seder meal, from big briskets to sweet tzimmes, and a dairy free strawberry mousse, breakfasts were always lacking. We were used to oatmeal, cereal, toast – not slabs of matzah with peanut butter or weird tasting, expensive kosher for passover cereal.
We’d eat it, be hungry again within the hour, and finish the box within 2 days. Passover got expensive, and we got cranky.
That’s why this matzah granola recipe is the perfect passover breakfast. It’s over 50% nuts and seeds, meaning it’s filling and satisfying, with a little matzah crunch. It’s vegan, and the same if not cheaper than buying a box of cereal – without the 90% chance of being left unsatisfied.
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Passover Matza Granola
Author: Micah Siva
Total time: 45 minutes
Serves: 6
Ingredients
- 2 sheets of matzah, broken into small pieces (or 1 1/2 cup matzah farfel)
- 1 1/2 cups mixed chopped nuts (walnuts, almonds, pistachios, brazil nuts, cashews, etc)
- 1/4 cup sunflower seeds
- 1/2 cup shredded coconut
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 1/4 cup maple syrup or honey
- 1/4 cup olive oil
- 1 tsp cinnamon
- pinch sea salt
- optional: 1/2 cup chopped dried fruit
Instructions
- Preheat oven to 325F. Line a baking tray with parchment paper.
- Combine matzah, nuts, sunflower seeds, coconut, chia, and flax in a bowl.
- In a small bowl, whisk maple syrup, olive oil, cinnamon and salt. Pour over matzah mixture.
- Transfer mixture onto baking tray, spread into an even layer.
- Bake for 35-40 minutes, stirring every 15 minutes, or until golden.
- Keep in an airtight container for up to 5 days.