Name: Matzo Granola with Walnuts and Coconut
Yield: Serves 6
Ingredients: ¼ cup vegetable oil; ⅓ cup honey; 3 Tbsp. pure maple syrup; 1 Tbsp. ground cinnamon; ½ tsp. kosher salt; 5 sheets matzo, crumbled into ½-in pieces; 1 cup walnuts, roughly chopped; ½ cup coarsely shredded unsweetened coconut; ⅔ cup black raisins

Matzo granola in bowls with strawberries and blueberries.

Photo by Sang An

Breakfast can be tough going during Passover. With toast, bagels, cereal, waffles, muffins, oatmeal, and pretty much every other starchy breakfast staple off the menu, the options are seriously limited. Enter this matzo granola. The crumbled matzo that replaces the typical rolled oats gets toasty and crisp in the oven, and is then tossed with chopped walnuts, shredded coconut, and raisins. I won’t promise that it will become your new year-round breakfast. (Very little can compare with a perfect stack of pancakes.) But I can promise that it will make Passover infinitely sweeter.

This recipe was excerpted from 'Modern Jewish Cooking' by Leah Koenig. Buy the full book on Amazon. For more Passover breakfast ideas, click here →

Recipe notes

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Recipe notes

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