Coconut Matzo Granola: A Crunchy, Creative Passover Breakfast
A creative twist that turns simple matzo into sweet clusters for everyday enjoyment.
Passover presents avid home cooks and breakfast lovers with a delightful culinary challenge: how can you enjoy the comfort of favorite foods like granola, when leavened grains are off the table? Surprisingly, with a little ingenuity and a box of matzo, you can create coconut matzo granola—a wonderfully crisp, sweet, and versatile treat that’s just as welcome during Passover as it is any time of year.
Why Make Matzo Granola for Passover?
If you’ve ever worried about how to sustain satisfying breakfasts or snacks for a week of Passover, this recipe is the answer. Traditional granola relies on oats or other grains, which aren’t permitted during Passover, but this simple swap—using crumbled matzo—retains the essence of classic granola while celebrating the holiday’s restrictions.
- Simple to prepare: The process mimics your favorite granola method, but with matzo instead of oats.
- Satisfyingly crunchy: The baked matzo pieces crisp up beautifully alongside nuts and coconut.
- Customizable: Adjust nuts, dried fruit, sweetener, and spices to your taste or dietary needs.
- Snackable and giftable: Not just for breakfast, matzo granola makes a wonderful snack or even a homemade hostess gift for Passover seders.
The result is a batch of golden, coconutty clusters, rich with nuts and chewy fruit—perfect over yogurt, with milk, or straight from the jar by the handful.
Key Ingredients and Variations
Before you begin, assemble a lineup of key ingredients. Feel free to personalize each component according to what you have on hand or your family’s preferences. Here’s what you’ll typically find in coconut matzo granola:
- Matzo: Substitute for oats, providing substance and crunch.
- Nuts: Classic options include walnuts and pecans, but almonds, pistachios, or cashews work well.
- Coconut flakes: Unsweetened is best for a toasty, less sugary bite.
- Sweeteners: Honey, brown sugar, or even maple syrup (for a vegan version or flavor variation).
- Dried fruit: Figs, dates, cranberries, or cherries bring chewy sweetness and texture.
- Oils: Olive oil or neutral oil for richness and to help everything crisp.
- Spices: Cinnamon and allspice add warmth and depth.
- Salt: A pinch of kosher salt balances flavors.
Possible Variations
- Swap nuts or omit for allergies
- Substitute maple or date syrup for honey
- Play with spices—try cardamom, ginger, or nutmeg
- Mix in different dried fruit or skip it altogether
- Make gluten-free by using certified GF matzo
The recipe is endlessly adaptable, so you can create your own signature blend each year.
Nutritional Questions: Vegan and Gluten-Free Adaptations
Is matzo granola vegan?
If you swap out honey for maple syrup or pure date syrup, this granola becomes a vegan-friendly treat.
Is matzo granola gluten-free?
Most traditional matzo is made from wheat, but gluten-free matzo is available in many kosher stores. Substitute as needed and always check the packaging and rabbinical requirements for Passover observance.
Step-by-Step Recipe for Coconut Matzo Granola
Ready to transform simple matzo sheets into irresistible granola? Here’s a step-by-step guide:
| Step | Description |
|---|---|
| 1 | Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. |
| 2 | In a large bowl, crumble 2–3 sheets of matzo to make about 2 cups. Add 3/4 cup chopped pecans, 3/4 cup chopped walnuts, and 1/2 cup unsweetened coconut flakes. Toss lightly. |
| 3 | In a small saucepan over low heat, combine 1/4 cup honey (or maple/date syrup), 2 tablespoons brown sugar, 1/4 cup olive oil, 1 teaspoon cinnamon, and 1 teaspoon allspice. Stir gently until sugar dissolves. |
| 4 | Pour the warm syrup mixture over the dry ingredients. Add a pinch of kosher salt. Stir until all pieces are coated. |
| 5 | Spread evenly on prepared baking sheet. Bake for 20–30 minutes, stirring every 10 minutes, until granola is golden and fragrant. |
| 6 | Cool completely. Break up large clusters by hand, then stir in 1/2 cup chopped dried figs and 1/2 cup chopped dates (or substitute your favorite dried fruit). |
| 7 | Store in airtight container at room temperature for 2 weeks, or in freezer for longer storage. |
What others are reading
Tips for the Best Matzo Granola
- Don’t crowd the pan: Spread granola in a thin, even layer for even toasting.
- Stir frequently: Gentle stirring during baking ensures all surfaces get crunchy and prevents burning.
- Add fruit after baking: Dried fruit can scorch in the oven; mixing it in after cooling preserves color and texture.
- Customize texture: For chunkier clusters, press some of the mixture together before baking and avoid over-stirring.
- Storage: To preserve crispness, cool granola thoroughly before sealing.
Serving Ideas and Ways to Enjoy Matzo Granola
Matzo granola’s versatility goes beyond the breakfast bowl. Sprinkled over yogurt and topped with fresh fruit, it’s a refreshing way to start the day. Pair it with your favorite milk—dairy, almond, oat, or soy—or simply eat by the handful as a snack anytime cravings hit.
- Breakfast parfait: Layer matzo granola, Greek yogurt, and berries for a satisfying breakfast or brunch.
- On-the-go snack: Pack in small zip-top bags for a healthy take-along option.
- Ice cream topping: For holiday desserts, the coconut and nuts add crunch and character to a bowl of vanilla or parve ice cream.
- Gift giving: Pack cooled granola into decorative jars or bags tied with ribbon—a thoughtful and practical hostess gift for the Passover table.
Making Ahead and Storing Coconut Matzo Granola
This granola keeps well, making it ideal for gifting or prepping ahead for a busy holiday week. Follow these guidelines to ensure lasting freshness:
- Let granola cool fully before storing to lock in crispness and prevent sogginess.
- Store in an airtight container at room temperature for up to two weeks.
- Freeze for longer storage: Portion into bags, press out excess air, and freeze for up to 2 months. Thaw at room temp before serving.
- Keep dried fruit separate if planning long-term storage to avoid moisture transfer.
Beyond Passover: Enjoying Matzo Granola Year-Round
While coconut matzo granola shines during Passover week, there’s no need to limit it to the holiday. Its irresistible crunch and adaptable flavors make it an appealing alternative to oat-based granolas any time of year, especially for those cutting grains or looking for a creative twist on breakfast classics.
- Switch up the matzo: Try different brands or flavored options (such as whole wheat or gluten-free matzo) for subtle flavor shifts.
- Rotate seasonal fruit and nuts based on availability—try dried apricots, dates, raisins, or even citrus zest for brightness.
- Adjust sweetener: Use more honey (or less) to suit your own preferences.
Frequently Asked Questions (FAQs)
Can coconut matzo granola be made vegan?
Yes! Just substitute maple syrup or pure date syrup for the honey to keep the recipe fully plant-based.
How do I make this granola gluten-free?
Choose certified gluten-free matzo (available at kosher grocery stores) to adapt the granola for gluten-free diets.
Does the granola stay crisp over time?
Stored in an airtight container after cooling completely, it should stay crisp for up to two weeks. For extended freshness, freeze portions and thaw as needed.
Can I use flavored matzo?
Absolutely. Flavored or whole-wheat matzo can add an extra dimension to your granola—just ensure it fits with your dietary traditions and flavor goals.
How else can I use leftover matzo during Passover?
Besides granola, try matzo brei (French toast–like), matzo pizza, matzo ball soup, or matzo bark for sweet treats utilizing the abundance of matzo throughout the holiday.
Nutrition, Health Benefits, and Considerations
Homemade granola allows for more control over fat, sugar, and sodium than store-bought versions. By moderating the amount of sweetener and oil and choosing your own nut and fruit blends, you can make this recipe as wholesome or as decadent as you prefer. Coconut matzo granola is rich in fiber, protein (from nuts and coconut), and important minerals like potassium and magnesium.
- Natural sweeteners like honey, maple, or date syrup offer nutrient diversity and gentle sweetness.
- Nuts and seeds provide healthy fats, protein, and antioxidants.
- Dried fruit adds vitamins, fiber, and concentrated flavor.
Keep in mind, portion control is key—like all granolas, it’s calorie-dense due to nuts and sweeteners. Enjoy in moderation as part of a balanced diet.
Final Thoughts: Toasting to Tradition and Creativity
Coconut matzo granola bridges tradition and innovation. It delivers all the joys of homemade granola, tailored for Passover’s unique culinary rules—without sacrificing taste, crunch, or creativity. Whether shared at the family table, paired with yogurt at breakfast, or packaged as a thoughtful gift, this recipe brings delight and flexibility to your holiday.
Experiment with your own variations, and savor the crunch, sweetness, and rich heritage in every bite. Happy Passover!
References
- https://sherisilver.com/2022/04/05/the-best-matzo-granola/
- https://www.seniorsguide.com/recipes/passover-matzo-granola/
- https://www.jewishboston.com/read/chosen-eats-eating-passover-day-7-getting-creative-with-leftover-matzoh/
- https://forward.com/food/recipes/217969/matzo-granola-with-walnuts-and-coconut/
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