Preserved: Coconut Matzo Granola


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[Photograph: Lucy Baker]

Every year since I can remember, I've made the same caramel and chocolate-covered matzo for Passover. I love it; everyone in my family loves it. There have been times when my husband has had to pry the tin out of my hands to keep me from inhaling every last crumb. But this year I wanted to try something different, and at least a little healthier.

Enter matzo granola. Who knew that simply swapping crumbled matzo (otherwise known as farfel) for rolled oats would yield such crunchy, clustery results? I would like to claim that I was the first person to have this idea, but in fact I found a number of other recipes floating around. I consulted one from Martha Stewart and one from in developing my own version.

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. For a more understated version, use unsweetened. Add up to 11/2 cups of dried fruit. Golden raisins or chopped apricots would be especially nice. The granola will still be very moist when it comes out of the oven—don't worry. It will crisp as it dries. It will keep for at least a week stored in an airtight container.

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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.

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