Granola gets amped up for the holidays with traditional gingerbread touches. Molasses gives the oats and toasty pecans a beautiful color and rich flavor. The addicting blend of spices mirrors the taste of a warm, thick slice of gingerbread.

 Hunger has virtually nothing to do with my uncontrolled consumption of this granola. I can’t keep my hand out of the jar or stop myself from pouring a bowl with almond milk for an “anytime” snack.

I keep imagining it on top of Pumpkin Greek Yogurt, mixed into waffle or pancake batter, or topped with a dollop of lemon curd.

This recipe is a simple way to infuse the flavors of a holiday staple into a pantry staple.  I may never go back to regular granola…

Gingerbread Granola

Adapted from a recipe by Alton Brown.  I love the dry, crispy texture of this granola and it still manages to clump together.

4 cups old fashioned rolled oats

1 cups chopped pecans

1/4 cup + 2 tablespoons brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

1 teaspoon ground cloves

1/4 cup + 2 tablespoons molasses

1/4 cup vegetable oil

3/4 teaspoon salt

Preheat oven to 250 degrees F.  Line a sheet pan with parchment paper or a silicone baking mat.

In a large bowl, combine the oats, pecans, brown sugar, cinnamon, ginger, nutmeg, and cloves.

In a separate bowl, whisk together molasses, oil, and salt. Combine both mixtures. Work the liquid mixture into the oat mixture until everything is moistened.

Pour onto sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and let the granola come to room temperature in the pan.

Add mix-ins* if desired and store in an airtight container.

*Suggested mix-ins: golden raisins, yogurt chips, Craisins, white chocolate chips

Yield: 8 servings