Matzolah Granola
Homemade Matzolah Granola
When my kids were little I wanted to give them what I considered to be healthy snacks. Never mind that cheese crackers with peanut butter were fat laden and salty. Or that the sugary granola bars I bought because they were healthy, weren’t.
My kids laugh about those (and other things like bean burritos) now, although they do acknowledge that at least I was trying and it wasn’t as if I was giving them Snickers Bars in their lunch boxes.
Granola has come a long way since those days. And I am no nutrition expert. But it seems to me that certain parts of granola can be healthy. Like the dried fruit and nuts. And some not as healthy, like the sweetener and fat.
But I also know that it can be absolutely delicious. A grand topper for yogurt or fruit. And if you make it at home you can more or less cut down on the bad things.
Which I’ve done here. Only 1/4 cup honey and 6 tablespoons of butter for what becomes 4 cups of granola.
Only this granola is not made with oats or other whole grains. It begins with Matzolah, which I used (and blogged about) for a scrumptious Pear Crisp.
It’s a matzo based granola-type snack (available at many supermarkets).
So it’s okay for Passover.
But a good thing to eat any time.
Matzolah Granola
2-1/2 cups Matzolah
6 tablespoons melted butter or margarine
1/4 cup honey
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/4 cup dried cranberries
Preheat the oven to 300 degrees. Lightly grease an 8-inch or 9-inch square baking pan and set aside. In a bowl, combine the Matzolah with 3 tablespoons melted butter. Toss to coat the Matzolah. Place the buttered Matzolah on a baking sheet and bake for 5 minutes. Stir the Matzolah and bake for another 5 minutes. Remove from the oven. Raise the oven heat to 350 degrees. Return the baked Matzolah to the bowl. Add the honey, dates, apricots, cranberries and remaining 3 tablespoons melted butter. Toss to mix ingredients. Place the mixture into the prepared pan. Bake for 15 minutes. Stir the ingredients and bake for another 15 minutes or until golden brown. Let cool. Makes about 4 cups.