This will be the first year in as long as I can remember that I am not going home to Boston for Passover. I’ve always loved Passover (despite the whole not eating bread for 8 days thing) because, for me, it’s always meant a big gathering of friends and family. On the first two nights of Passover it is customary to host or attend a seder, which is the Jewish dinner that marks the beginning of the eight days of Passover.
Passover begins at sunset this coming Monday, April 10th. For the first time, Travis and I will be hosting our own Passover seder at our apartment. I am both nervous and excited!
I’m nervous because for my entire life my Mom has always made the traditional Jewish feast, so cooking a lot of these dishes is new for me. I’ll be making a few of her recipes, and I want to make sure I do them justice. And I’m excited because in some sense it marks the beginning of Travis and I starting our own Jewish traditions together here in Los Angeles.
Every year my mom makes this delicious Matzoh Granola. To be honest, I like it even more than regular granola, and I always ask her to pack me a bag of it to bring back to Los Angeles. (I usually end up devouring most of it on the plane, though…)
I finally tried my hand at making her Passover Matzoh Granola for myself, but made a few healthy tweaks, of course. I used whole wheat matzoh in this recipe, but you’re welcome to substitute it with gluten-free or regular matzoh if that’s what you have on hand. The spices and vanilla extract add lots of sweetness without the added calories, which is a great bonus.
I know I am going to have to make another batch of this matzoh granola before Passover is over because Travis and I have already made a good dent in it!
If you make this recipe, let me know how you like it! It’s a great way to use up leftover matzoh from your seder, too.
- 3 sheets whole wheat matzoh, crushed into tiny pieces
- ⅓ cup pecans, chopped
- ⅓ cup almonds, chopped
- ¼ cup unsweetened coconut
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- ⅛ cup honey
- ⅛ cup extra-virgin olive oil
- ½ teaspoon vanilla extract
- ⅔ cup golden and regular raisins
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the whole wheat matzoh, nuts, coconut, cinnamon, nutmeg and salt. Set aside.
- Melt the honey in the microwave or over low heat on the stove. Stir in the olive oil and vanilla extract. Stir the honey mixture into the matzoh mixture and toss to fully coat.
- Spread the mixture into an even layer on the prepared baking sheet. Bake for 15 minutes, stir and then bake for an additional 10 minutes, or until golden brown. Remove the baking sheet from the oven and allow to cool for 10 minutes. Add the raisins and let the granola cool completely before storing in an airtight container.