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Coconut, cashew & cranberry matzo granola on a baking tray

Matzo granola with coconut, cashew & cranberry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 600g (about 20 portions)

Enjoy this granola at breakfast during the Jewish festival of Passover, when many breads are off the menu. Try it sprinkled over a bowl of Greek yogurt and fruit

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal187
fat12g
saturates2g
carbs14g
sugars8g
fibre1g
protein4g
salt0.1g
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Ingredients

  • 5 sheets matzo (any type: wholemeal, rye, spelt, gluten-free)
  • 150g cashews, coarsely chopped
  • 150g blanched or regular almonds, coarsely chopped
  • 6 tbsp sunflower oil
  • 80ml maple syrup
  • ½ tsp ground cinnamon
  • 75g coconut flakes
  • 100g dried cranberries

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.

Recipe from Good Food magazine, April 2022

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