This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. For a more understated version, use unsweetened. Add up to 11/2 cups of dried fruit. Golden raisins or chopped apricots would be especially nice. The granola will still be very moist when it comes out of the oven, but don't worry. It will crisp as it dries. It will keep for at least a week stored in an airtight container.
Position a rack in the center of the oven and preheat the oven to 325°. Line a baking sheet with parchment paper.
Working over a large bowl, crumble the matzo into bite-sized pieces. Add the coconut, pistachios, and almonds. Set aside.
Combine the oil, sugar honey, salt, and cinnamon in a small saucepan over medium heat. Cook, stirring constantly, until the sugar begins to dissolve, about 3 minutes (the mixture may look separated).
Pour the oil mixture over the matzo mixture and stir until well combined and the pieces of matzo are evenly coated. Spread the mixture evenly on the prepared baking sheet. Bake, stirring every 5 minutes, until the matzo and nuts are slightly darkened and toasted, about 20 minutes.
Allow the granola to cool completely on the baking sheet. Crumble it into chunks and store in an airtight container for up to 1 week.
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