1/2 cup Pecans (roughly chopped)
1/2 cup Walnuts (roughly chopped)
1/2 cup Almonds (roughly chopped)
1 cup Unsweetened Coconut Flakes
1 oz Matzo (unsalted)
1/4 cup Coconut Oil (melted, slightly cooled)
1/4 cup Maple Syrup
2 tsps Vanilla Extract
1/2 tsp Cinnamon
1/4 tsp Sea Salt
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, add the pecans, walnuts, almonds, coconut flakes, and matzo. Mix to combine.
Add the coconut oil, maple syrup, vanilla extract, cinnamon, and salt. Stir to combine.
Add the granola to the baking sheet and spread it out into an even layer. Bake for 20 to 25 minutes or until everything is golden brown. Check on it every five minutes and toss it around.
Remove from the oven and let it cool for 10 minutes. It will crisp up as it cools. Enjoy!
Store in the pantry in an airtight container for up to two weeks
One serving is approximately 1/2 cup.
Use gluten-free matzo.