When the holiday season rolls around, I’m all about baking treats that feel warm and comforting. What makes this granola extra special is all those warm holiday spices that remind me of gingerbread cookies, but in a totally breakfast-appropriate way! It's got that perfect hint of molasses and maple that makes it just sweet enough, and the mix of pecans and pumpkin seeds adds the best crunch. It's super simple to make and the cosy scent that fills your kitchen is pure joy.

Ingredients

DRY INGREDIENTS

3 cups rolled oats
½ cup pecans, roughly chopped
½ pumpkin seeds
2 tsp ground cinnamon
½ tsp ground ginger
1 pinch ground cloves
1 pinch of flaky salt

WET INGREDIENTS

¼ cup coconut oil, melted
⅓ cup maple syrup
1 tbsp molasses (fancy or blackstrap)
1 tbsp vanilla bean paste (or extract)

Instructions

First things first: Preheat the oven to 320°F (160°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together all the dry ingredients: oats, pecans, pepitas, and all those comforting spices. Give everything a good mix so those spices are evenly distributed.
Mix the wet ingredients: In a smaller bowl, whisk together your melted coconut oil, maple syrup, molasses, and vanilla extract. Pour this mixture over your dry ingredients and mix well until oats are completely coated.
Time to bake: Spread your granola mixture evenly on your prepared baking sheet - try to get it in a nice, even layer. Pop it in the oven for 20-25 minutes. Give it a gentle stir halfway through. You're looking for that perfect golden brown colour.
Remove from the oven: Allow the granola to cool completely on the baking sheet so that you’ll get those perfect crunchy clusters!
Make it your own: Here's where you can get creative! Once it's cool, feel free to toss in some dried cranberries, dried blueberries, dried cherries, or even some white chocolate chips if you're feeling fancy.