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Fruit & Nut Matzo Granola

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Breakfast is the most important meal of the day and during Passover, I just want my granola.

So I created a super fruity, chewy granola. I have used whatever dried fruits and nuts I had on hand so feel free to improvise and create your own.

If you are looking for a simple granola the kids will like be sure to check out my Nutty Coconut Matzo Granola.

I think both a worth making and the recipes are so easy you and your kids will be able to whip up a batch in no time at all. Say goodbye to boring matzo with butter and hello to yummy granola.

Thanks so much for all the love and support and for continually inspiring me to create new and yummy recipes. I hope you enjoy this one and I would love you to share your own combinations.

xxx Chef MM


Fruit & Nut Matzo Granola

  • Author: Melissa Mayo


  • 7 sheets of matzo broken into small pieces
  • 1 cup sliced almonds
  • ½ cup sweetened shredded coconut
  • 1 cup of coarsely chopped pecans
  • 1 ½ cups of chopped dried fruit (apricots, figs, dates, raisins,
    cranberries, peaches etc..)
  • 1 ½ tsp cinnamon
  • 1½ tsp allspice
  • ½ tsp salt
  • 1 tsp fennel seeds (optional but I love them)
  • 8 TBS butter or margarine (for a pareve granola)
  • 1/3 cup honey


Preheat the oven to 325 F/ 170 C

Line a baking sheet with wax paper. In a large bowl break the matzo into small pieces. Add the sliced almonds, coconut, pecans, dried fruit, cinnamon, allspice, salt, and fennel seeds.

In a small bowl microwave, the butter or margarine till melted. Add the honey and stir to combine.

Pour the liquid over the dry ingredients and massage to ensure everything is evenly coated.

Place the mixture onto the baking sheet and cook for 15-20 minutes mixing halfway to ensure nothing is burning.

Remove when golden brown and toasted. Allow the granola to cool and store in an airtight container.

Serve with milk, yogurt or fruit or enjoy as a snack.

MAKES 8 cups

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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