Submitted by Rachael, Ancesister at Ancestreats.

This recipe is a riff of the Chow.com recipe, “Matzo Granola with Apricots and Pistachios.” I turned to it during my family’s Pesach Breakfast Revolt of 2012. In observance of Passover, my children were not allowed their morning standby of multigrain Cheerios so they went on a food strike. They cursed my plated Matzo-brie (fried matzo) and refused a healthy veggie omelet. I had to take matters into my own hands. I considered the qualities of my husband’s marginally wholesome breakfast habit called Erin Baker’s Double Chocolate Chunk Granola (this also is forbidden during Passover); I zoned in on the path of least resistance: chocolate, and my guys relented to eating this fancy home-made Matzo cereal. Considering how much cereal is eaten in our kitchen, I doubled the amount of the CHOW recipe. This produces slightly more than 3 lbs of finished cereal. Like most packaged cereals, a serving is approximately ½ to ¾ cup. Fancy it with milk, and enjoy.

Ingredients

• 1 stick butter, melted
• 2/3 cup honey
• 6 T maple syrup
• 2 tsp ground cinnamon
• ½ cup unsweetened cocoa
• 4 tsp grated frozen ginger*
• 1 tsp kosher salt
• 1 box Matzo
• 2 cups raw almonds, chopped coarsely (pulsed in food processor)
• 2/3 cup dried cherries, diced
• 2/3 cup dried unsulferd apricot, diced
• 2/3 cup golden raisins

Preparation

Preheat oven to 350F (375 F if you are at high altitude 5,000 ft+); arrange two racks in the middle. Line two rimmed baking sheets with parchment. In a large bowl, crumble up the Matzo into ¼- ½ inch pieces.

Combine the butter, honey, maple syrup, cinnamon, ginger salt in a glass bowl until smooth. Pour over the Matzo. Use your spatula and mix it up until evenly coated. Then toss in the cocoa and continue toss.

Transfer half of the mixture onto each baking sheet. Spread it evenly over the pan. Bake for 10 minutes, then add the almonds, stir to combine and continue baking for another 10- 12 minutes.

Carefully remove the hot pans from the oven, and transfer the granola to a large heatproof bowl. Add the dried fruits and stir. Cool completely. Move the granola to an airtight container OR TWO, and store for the week of the holiday.

*Cooks Tip!

Store ginger in the freezer. When I come home from the supermarket, I cut up the root into 1 oz chunks and seal them into in snack sized freezer bag. As recipes call for ginger, I grab a microplane and rasp off a chunk. The skin falls to the side, and I get airy, easy to grate, ginger flakes.

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