Coconut Matzo Granola Recipe – a delicious recipe with matzo, coconut, pistachios, almonds, canola oil, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Position a rack in the center of the oven and preheat the oven to 325u00b0. Line a baking sheet with parchment paper.
2
Working over a large bowl, crumble the matzo into bite-sized pieces. Add the coconut, pistachios, and almonds. Set aside.
3
Combine the oil, sugar honey, salt, and cinnamon in a small saucepan over medium heat. Cook, stirring constantly, until the sugar begins to dissolve, about 3 minutes (the mixture may look separated).
4
Pour the oil mixture over the matzo mixture and stir until well combined and the pieces of matzo are evenly coated. Spread the mixture evenly on the prepared baking sheet. Bake, stirring every 5 minutes, until the matzo and nuts are slightly darkened and toasted, about 20 minutes.
5
Allow the granola to cool completely on the baking sheet. Crumble it into chunks and store in an airtight container for up to 1 week.
523
kcal
Calories
40
g
Fat
39
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 sheets unsalted whole wheat matzo, 1 cup shredded sweetened coconut, 1 cup coarsely chopped pistachios, 1 cup coarsely chopped almonds, and more.
Yes, Coconut Matzo Granola Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
