Matzo granola with coconut, cashew & cranberry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 600g (about 20 portions)
Skip to ingredients
Showing items 1 to 3 of 6
- 5 sheets matzo(any type: wholemeal, rye, spelt, gluten-free)
- 150g cashewscoarsely chopped
- 150g blanched or regular almondscoarsely chopped
- 6 tbsp sunflower oil
- 80ml maple syrup
- ½ tsp ground cinnamon
- 75g coconut flakes
- 100g dried cranberries
Nutrition: Per serving
- kcal187
- fat12g
- saturates2g
- carbs14g
- sugars8g
- fibre1g
- protein4g
- salt0.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Crumble the matzo into bite-sized pieces in a large bowl and mix with the chopped nuts.
step 2
Mix the sunflower oil, maple syrup, cinnamon and ½ tsp salt in a separate bowl, then pour this over the mixed dry ingredients. Mix well to coat and tip onto the baking sheet.
step 3
Bake for 10-15 mins, turning a couple of times so the granola browns evenly. After 10 mins, mix in the coconut flakes to cook for the final 5 mins. Keep an eye on it as it can quickly turn too dark. When it is golden-brown, remove from the oven and leave to cool on the baking sheet. It will crisp up as it cools. Stir in the cranberries, then transfer to a clean container when completely cool.
step 4
Serve with milk or Greek yogurt and chopped fruit. If you can stop snacking on it, there should be enough to get you through Passover.
