3 cups chopped matzo
1/2 cup sliced almonds
1/2 cup unsweetened coconut flakes
1 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup olive oil
Preheat the oven to 400°F.
In a large bowl, combine matzo, almonds, coconut, cardamom, cinnamon, and salt and set aside.
Add maple syrup and vanilla to a small saucepan. Cook over low heat, stirring constantly, until soft and blended, about 2 minutes. Remove pan from the heat and stir in the olive oil.
Pour the maple syrup mixture over the dry ingredients. Stir until the matzo is fully coated.
Spread in an even layer on a rimmed, parchment-lined large baking sheet. Bake on the upper rack of the oven for 20 to 30 minutes, stirring twice during cooking.
Remove from the oven and cool fully. Break up the clusters if you like, or leave the granola chunky.
Recipe Notes
- Store the granola in an airtight container. It will keep well for 2 to 3 weeks.