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Matzo Granola with Walnuts and Coconut
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.
👥 6 Servings👤 Leah Koenig📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.
2
Whisk together the vegetable oil, honey, maple syrup, cinnamon, and salt in a large bowl. Add the matzo and stir to completely coat.
3
Spread the granola on the prepared baking sheet. Bake for ⏱️ 10 minutes. Add the walnuts and coconut and stir to combine. Bake, stirring once, until the matzo browns and the walnuts and coconut are toasted, 10 to ⏱️ 12 minutes more. (The mixture will look wet; don’t worry, it will crisp up as it cools.)
walnuts, roughly chopped1 cup
4
Remove the baking sheet from the oven and immediately transfer the granola to a large heat-safe bowl. Stir in the raisins. Let cool completely, stirring occasionally to break up any large clumps. Store in an airtight container for up to 1 week.
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