- 3 tablespoons unsalted butter (oil can be substituted to make this dairy-free)
- 1/ 4 cup honey
- 2 tablespoons maple syrup
- 2 1/ 4 teaspoons ground cinnamon
- 1 1/ 2 teaspoons ground ginger
- 1/ 2 teaspoon sea salt
- 4 1/ 2 sheets matzo, broken into small pieces
- 1/ 2 cup sliced almonds
- 1/ 4 cup pecans, roughly chopped
- 1/ 4 cup dried cranberries
- 1/ 4 cup golden raisins
- 1 tablespoon sesame seeds
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium sauce pan over medium heat, combine the butter, honey, maple syrup, cinnamon, ginger and salt. Cook, stirring occasionally, until the butter has melted and the honey and maple syrup dissolve.
Remove from heat and add the matzo pieces. Stir with a silicone spatula until the matzo is coated evenly. Spread matzo in a single layer over the baking sheet.
Bake the matzo for 10 minutes, stirring halfway through.
Remove from the oven and add the almonds and pecans. Stir gently to combine. Bake for 10 minutes more, stirring again halfway through.
Remove the baking sheet from the oven and add the dried cranberries, raisins and sesame seeds. Stir to combine and let the matzo granola cool completely (It will harden as it cools).
Store in an airtight container at room temperature for up to a week.