All the flavors of your favorite holiday cookie packed into granola, this not-too-sweet, crunchy treat is tasty morning, noon, and night.
3 cups old-fashioned oats
2/3 cup regular (not blackstrap) molasses
1/3 cup canola oil
1 large egg white
2 tsp pumpkin pie spice
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 cup pecans
1 1/2 cups sliced almonds
1 cup wheat germ
Preheat oven to 350°F. On 2 large rimmed baking sheets, spread the oats in an even layer. Bake 15 min., until golden, stirring twice.
Meanwhile, in a large bowl, whisk the molasses, oil, egg white, pumpkin pie spice, ginger, cloves, and ¼ tsp salt. Coarsely chop the pecans and add to molasses mixture, along with the almonds, wheat germ, and toasted oats. Stir until well combined.
Line the same 2 baking sheets with parchment. Spread granola mixture in even layers. Bake 10–15 min., until golden brown, stirring every few minutes. Cool completely in pans on wire racks. Break apart granola and store in airtight containers at room temperature up to 3 weeks.