Matzo granola with coconut, cashew & cranberry

• matzo↗5 sheets

  (any type: wholemeal, rye, spelt, gluten-free)

• cashews↗150g g

  coarsely chopped

• almonds↗150g blanched or regular g

  coarsely chopped

• sunflower oil↗6 tbsp tbsp
• maple syrup↗80ml ml
• ground cinnamon↗½ tsp tsp
• coconut flakes↗75g g
• cranberries↗100g dried g

  dried

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Crumble the matzo into bite-sized pieces in a large bowl and mix with the chopped nuts.

2. 2

   Mix the sunflower oil, maple syrup, cinnamon and ½ tsp salt in a separate bowl, then pour this over the mixed dry ingredients. Mix well to coat and tip onto the baking sheet.

3. 3

   Bake for 10-15 mins, turning a couple of times so the granola browns evenly. After 10 mins, mix in the coconut flakes to cook for the final 5 mins. Keep an eye on it as it can quickly turn too dark. When it is golden-brown, remove from the oven and leave to cool on the baking sheet. It will crisp up as it cools. Stir in the cranberries, then transfer to a clean container when completely cool.

4. 4

   Serve with milk or Greek yogurt and chopped fruit. If you can stop snacking on it, there should be enough to get you through Passover.