Are you looking for another option for breakfast during Passover when you tire of Matzah Brei? Here’s a recipe from Chef Melinda McNeil, which she made with assistance from her 4-year-old sous chef.

Yield: 6 cups


6 sheets matzoh (2 ½ c crushed)
¾ c sliced almonds
¾ c pecans, chopped
½ c unsweetened shredded coconut
¼ c raw pumpkin seeds
¼ c coconut oil
1/3 c honey
½ tsp cinnamon
¼ tsp salt
1 c raisins


Preheat oven to 325.  Crush matzah in a large bowl into small pieces, to resemble oats.  Add nuts, coconut and pumpkin seeds (feel free to modify varieties of nuts and seeds).

Heat coconut oil and honey until loose and pourable; blend in cinnamon and salt. 

Pour liquid over granola mixture and mix with a spatula, coating the dry ingredients. 

Pour granola onto a parchment-lined sheet pan and bake at 325 for 15 minutes, stirring once.  Stir again, turn down oven to 275, and

finish baking for another 10-15 minutes, stirring every five minutes.  

Allow granola to cool completely, then add raisins or chopped dried fruit of choice.  Store in an airtight container.