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Matzo Granola

(recipe, Leah Koenig)


This recipe was adapted from one in the Los Angeles Times.


  1. ½ cup honey
  2. ¼ cup neutral oil
  3. 1 tsp. cinnamon
  4. 2 cups crumbled matzo sheets (or 2 cups matzo farfel)
  5. 1 cup slivered almonds
  6. ½ cup chopped pecans
  7. ½ cup golden raisins
  8. ½ cup diced dried apricots


  1. Preheat the oven to 350 degrees. Line a baking sheet with foil and lightly oil the foil.
  2. In a small bowl, mix together the honey, oil, and cinnamon until well combined.
  3. In a large bowl, mix together the matzo, almonds, and pecans.
  4. Pour the honey mixture over the dried mixture and fold well to combine.
  5. Spread the mixture on the baking sheet and bake until golden brown, about 20 minutes, stirring occasionally.
  6. Transfer to a platter and cool. Add the raisins and apricots and toss well.
  7. Store in an airtight container for 1 to 2 weeks.