Step 1

Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper and set aside.

Step 2

In a medium saucepan over medium-low heat, add almond butter, maple syrup, and molasses. Heat for about 4-5 minutes, stirring often until mixture is smooth and combined. Turn off heat.

Step 3

Add all "gingerbread spice mix" ingredients to the saucepan. Stir until spices are dissolved.

Step 4

Then add oats, almond flour, and pecans. (I lightly crush my pecans before adding.) Stir well to thoroughly combine.

Step 5

Transfer granola mixture to the lined baking sheet and gently spread out. Bake for 30 minutes, stirring every 10 minutes (or more often) to prevent burning.

Step 6

Remove from the oven and let granola cool completely, about 25-30 minutes. (The texture will be soft when it comes out of the oven, but hardens as it cools.)