Granola never tasted so good! This matzo granola is sweet, crunchy, and chewy! Instead of oats, it's made from gluten-free matzo mixed with natural sweeteners, cinnamon, nuts, and lots of dried fruit. It's perfect for breakfast, snacking, or dessert.
Matzo Granola With Fruit and Nuts [Vegan, Gluten-Free]
- 4 sheets gluten-free matzo, 2 cups when cut
- 3 tablespoons maple syrup
- 3 tablespoons rice syrup
- 2 tablespoons coconut palm sugar, can use light brown sugar
- 3 tablespoons safflower oil
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/4 cup natural sliced almonds
- 1/4 cup raw cashews halves
- 1/2 cup dried fruit, a mix of cranberries, cherries, apricots, goji berries, and figs
- Flax meal and chia seeds can be added with the nuts if you desire (2 tablespoons of each would be a nice addition)
- Preheat the oven to 350°F.
- Cut the matzos: lay two matzo sheets on a cutting board, cut into 1/3-inch squares by cutting across the grain (perforations). A food processor will break up the matzo in uneven pieces, not recommended. Place in a medium sized bowl. You will have 2 cups.
- Heat the flavoring ingredients in a small skillet, maple syrup, honey, coconut palm sugar and safflower oil. Over low heat, stir until the sugar is dissolved, 3 minutes. Pour over the matzo, add the cinnamon, vanilla, and nuts. Stir well.
- Pour the granola onto a rimmed baking tray, and smooth with a spatula. No need to use parchment paper. Bake for 12-15 minutes or until golden (the golden nuts will be a good indication when done). In the meantime, cut the dried fruit into 1/3-inch pieces.
- Remove the granola from the oven. Carefully, add the dried fruit, and toss to combine. Flatten the granola pressing hard with a spatula. Return to the oven and bake for just 3 minutes.
- Let cool for 5 minutes, then release the granola from the pan with a spatula and break into bite-sized pieces.
- Store the fully cooled granola in an airtight glass jar.