Makes:About 5 cups
Crumbled sheets of matzo replace standard oats in this Passover-friendly version of granola. To make it, toss matzo pieces in a buttery maple syrup glaze spiced with cinnamon and ginger, and then bake with pistachios until crisp. Chewy dried apricots and golden raisins are mixed in at the end for texture and sweetness. Serve this unexpected take on granola with yogurt or milk, or snack on it straight from the container. With its satisfying crunch and sweet flavor, it may become your go-to granola year round.
What to buy: Matzo farfel is matzo that’s been pre-crumbled. On Passover it’s used as a starchy base in dishes like stuffing, kugel, and granola. You can find it in Jewish specialty stores, the kosher section of many grocery stores, or online.
5 (6-1/2-by-6-inch) sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
1 cup shelled, raw pistachios, coarsely chopped
1/3 cup small-dice dried apricots
1/3 cupgolden raisins, also known as sultanas
Heat the oven to 350°F and arrange a rack in the middle.
Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth. Add the matzo pieces or matzo farfel and mix until thoroughly coated.
Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer. Bake for 10 minutes, stirring halfway through the baking time. Add the pistachios, stir to combine, and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10 to 12 minutes more.
Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 1 week.