Coconut Matzo Granola Recipe

• 5 sheets unsalted whole wheat matzo
• 1 cup shredded sweetened coconut
• 1 cup coarsely chopped pistachios
• 1 cup coarsely chopped almonds
• 6 tablespoons canola oil
• 1/3 cup packed dark brown sugar
• 1/4 cup honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon

1. Position a rack in the center of the oven and preheat the oven to 325u0b0. Line a baking sheet with parchment paper.
2. Working over a large bowl, crumble the matzo into bite-sized pieces. Add the coconut, pistachios, and almonds. Set aside.
3. Combine the oil, sugar honey, salt, and cinnamon in a small saucepan over medium heat. Cook, stirring constantly, until the sugar begins to dissolve, about 3 minutes (the mixture may look separated).
4. Pour the oil mixture over the matzo mixture and stir until well combined and the pieces of matzo are evenly coated. Spread the mixture evenly on the prepared baking sheet. Bake, stirring every 5 minutes, until the matzo and nuts are slightly darkened and toasted, about 20 minutes.
5. Allow the granola to cool completely on the baking sheet. Crumble it into chunks and store in an airtight container for up to 1 week.

matzo, coconut, pistachios, almonds, canola oil, brown sugar, honey, kosher salt, cinnamon

Taken from www.seriouseats.com/recipes/2013/03/coconut-matzoh-granola-passover-breakfast-recipe.html (may not work)