I am a huge fan of breakfast. I cannot miss it and most days my go-to is fruit, Greek yogurt, and granola.
My gorgeous cousin Loren asked for a recipe for Passover so being me, I couldn’t just come up with one.
I created two granolas and they are both so yummy that I cannot pick a favorite.
They are also very different so give them both a try. This one is chunkier nutty granola that is more like brittle. There is also a fruit and nut version that is a little chewier for some variety.
So who says Pesach breakfasts have to be boring? And this pairs so well with the dried fruit compote.
Wishing you a wonderful Passover filled with love, light, and blessings.
xxx Chef MM
Nutty Coconut Matzo Granola
Ingredients
- 5 cups of matzo farfel ****
- 1 cup of sweetened shredded coconut
- 1 cup of coarsely chopped walnuts
- 1 cup of slivered almonds
- 6 TBS of coconut oil
- ½ cup of date syrup
- ½ cup of honey
- ½ tspn salt
- 1 ½ tspn cinnamon
- ½ tspn nutmeg
Instructions
Preheat the oven to 325 F/170 C
Line a baking sheet with wax paper
In a large bowl combine the matzo farfel (matzo pieces), coconut, walnuts, and almonds.
In a small pan heat the coconut oil, date syrup, honey, salt, cinnamon, and nutmeg and heat to combine. Allow it to cool slightly.
Pour the oil and sugar mixture over the dry ingredients and massage to ensure everything is evenly coated.
Place the mixture onto the baking sheet and cook for 20 minutes mixing halfway to ensure nothing is burning. Remove when golden brown and toasted.
Allow the granola to cool. Break the granola into big chunks and store it in an airtight container.
Serve with milk, yogurt or fruit or enjoy as a snack.
*** If you cannot get Matzo Farfel to break matzo into small bite-size pieces
MAKES 10 cups
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