Preheat oven to 350º. Pulse raw pecans in a high powered blender or food processor until they’re a fine meal. Cut up the crystallized ginger into tiny pieces or thin slices—I like to use kitchen shears for the task.

Mix dry ingredients except for sugar with your hands or a whisk, adding in the crystallized ginger at the end. Mix so that the crystallized ginger isn’t clumped together.

Whisk together the sugar, molasses, and oil until fully blended, and pour over dry ingredients, mixing until thoroughly incorporated.

Spread evenly on a baking sheet, and bake for 25-30 minutes, using a spatula to turn the granola ever 7 minutes or so, scraping the edges towards the middle and redistributing outwards.

Let cool completely before serving, then store in an airtight container.