Wednesday, March 19, 2014

Cinnamon Pecan Matzo Granola

The other day I was walking through the grocery store and passed by an end-cap filled with a variety of matzo crackers in preparation for Passover. Then I did a double-take because I noticed pictures of pecans and brown sugar and granola on one of them...could it be?! Someone made granola out of matzo? Genius! I read through the ingredient list - pretty basic granola stuff, just made with matzo instead of oats! I picked up the box of whole wheat matzo on the shelf above it and headed home to make some matzo granola for myself. And let me tell you, it was indeed a genius idea.

Cinnamon Pecan Matzo Granola

  • 1 11 oz package whole wheat matzo crackers, crushed (about 5 cups)
  • 1 cup chopped pecans
  • 1 tablespoon cinnamon
  • 2/3 cup maple syrup
  • 2/3 cup applesauce
  • 1/2 teaspoon salt


  1. Heat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicon baking mat.
  2. Mix all ingredients in a large bowl. 
  3. Spread on the baking sheets, bake for 15 minutes.
  4. Toss, break up into clusters, and bake for another 10-15 minutes, until browned and mostly dry. Don't worry if it's not completely crispy all the way through - the clusters will continue to dry out as they cool. If your granola cools completely and is still not all the way crispy, just return it to a 350 degree oven for 5 minutes, turn off the heat, and allow the granola to cool in the oven with the door cracked open (keep an eye on it to make sure it doesn't burn after a while!).

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