Imagine transforming the traditional Passover staple of matzah into a crunchy, decadent breakfast treat that will have everyone begging for seconds! This Chocolate Coconut Matzah Granola is not just a recipe; it's a culinary revolution that bridges classic Jewish cuisine with modern breakfast indulgence. Whether you're looking to spice up your holiday morning or create a delightful year-round snack, this recipe promises to be a game-changer that combines the crisp texture of matzah with the rich flavors of chocolate and coconut.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 4 sheets matzah
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Break the matzah sheets into small, roughly 1-inch pieces. Place the matzah pieces in a large mixing bowl.
- Add rolled oats and shredded coconut to the bowl with the matzah pieces. Gently mix the dry ingredients to distribute evenly.
- In a separate microwave-safe bowl, combine honey and coconut oil. Microwave in 15-second intervals, stirring between each, until the mixture is smooth and fully combined.
- Stir vanilla extract and salt into the honey-coconut oil mixture, ensuring all ingredients are well incorporated.
- Pour the liquid mixture over the dry ingredients. Use a spatula to thoroughly coat the matzah, oats, and coconut, ensuring even distribution.
- Spread the mixture in a single, even layer on the prepared baking sheet. Use the back of a spatula to create a uniform thickness.
- Bake in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even browning and prevent burning.
- Remove from the oven when the granola is golden brown and crisp. The mixture will continue to crisp as it cools.
- Allow the granola to cool completely on the baking sheet for about 15-20 minutes. During cooling, sprinkle chocolate chips over the warm granola so they slightly melt and adhere.
- Once cooled, break the granola into clusters. Store in an airtight container at room temperature for up to 1 week.
Tips
- Use fresh, crisp matzah for the best texture and ensure even breaking into consistent pieces.
- Stir the granola midway through baking to prevent uneven browning and ensure a uniform crunch.
- Allow the granola to cool completely before storing to maintain its crispy texture.
- For extra richness, use high-quality dark chocolate chips.
- If you prefer a less sweet version, reduce the honey and add a sprinkle of cinnamon.
- Store in an airtight container to keep the granola fresh and crisp for up to a week.
- Experiment with different mix-ins like chopped nuts or dried fruit for variety.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 0mg
