It’s amazing how quickly cravings and habits form. I remember when we went to Asia and I started eating curry, fish and rice for breakfast. At first, my stomach would turn. I was used to milk and sugary cereal. It was so strange. After just a few days though, I started looking forward to my roti canai, and later to my miso soup, rice and pickled vegetables. These days I am pretty much on an oatmeal kick. Oddly enough I love to add some granola to my oatmeal. I know it is an oat-on-oat situation but I love the contrast between the crunchy texture and toasty flavour of granola along with the other seeds and nuts that I also add to my bowl. So, having granola in the house is always a good thing in my book. I try to change up the spices, nuts and fruit that I put in my granola (got to keep breakfast exciting!) and this time I decided to make a second batch of granola based on Local Milk’s recipe. Her granola is the clumpiest that I have ever made. While I love muesli-esque granola, there is something special about the texture of granola clumps (does anyone know what I mean? Maybe because they are usually pretty hard to achieve?). Using her recipe as a base, I decided to make gingerbread granola: deeply spiced, molasses-y, filled with pecans, and dried blueberries and cranberries. It’s the perfect accompaniment to my oatmeal on snowy winter mornings.