Whether you are spring cleaning or scrubbing the house for Passover, here is another pantry cleaner recipe. Nothing makes me happier in the kitchen when I can use up all the bits and pieces left over from other recipes all at once.
Matzolah has become super popular. It got me thinking...I've made granola several times in the past so how hard could homemade Matzolah be?
Answer: Not that hard unless one is making about four other things at once. I burned a few attempts while multitasking (preparing for my baking class, finishing an order of 180 cookies donated for a good cause, etc.) before I was able to focus and make a successful batch.
Really simple, it's about adding matzoh pieces to your favorite granola recipe. The possibilities are endless when adding spices and dried fruits and nuts. I pulled out all the almost empty bags of treats in my kitchen and lined them up on the counter.
As a result, I threw in the following: dried cherries, dried pineapple, dried apricots, some almond slivers and pumpkin and sunflower seeds. Turned out to be a winning combination I never would have thought up on my own.
The matzoh add some fun extra crunch to standard granola. I made a great seasonal nosh and I have more breathing room in my drawers and cabinets.
Kitchen Sink Homemade Matzolah
(Adapted from Basic Granola Recipe at Chow.com)
- 3 cups rolled oats
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 cups matzoh - broken into pieces
- 1/3 cup agave plus 2 tablespoons
- 1/4 cup vegetable oil plus 1 tablespoon
- 1 teaspoon pure vanilla extract
- 2 cups of dried fruit and nuts of your choice
- Line a baking sheet with parchment paper
- Preheat oven to 300 degrees F.
- Stir together oats, brown sugar, cinnamon and salt.
- Whisk together 1/3 cup agave, vegetable oil and vanilla
- Coat the oat mixture with the oil/honey mixture.
- Spread the coated oats evenly on the baking sheet and place in oven.
- Chop the dried fruits into small pieces, combine with the nuts and set aside.
- Whisk together the 2 tablespoons of agave and tablespoon of oil.
- Coat the matzoh pieces and set aside.
- Check the oats on the oven stirring them around.
- When the oats start to change color (about 10 minutes) remove from oven and add the coated matzoh pieces to the mixture.
- Bake for another 5 minutes or so.
- Remove from oven and let cool on the baking sheet, stirring occasionally.
- When cooled completely, toss in a large bowl with the fruits and nuts and serve.