Preheat oven to 325 and line cookie sheet with parchment paper.

Add cashews, almonds, and pecans to a large plastic bag. Take a jar and smash nuts until crushed (I don’t crush mine too much which leads to chunkier granola).

Dump crushed nuts into mixing bowl and add molasses, coconut flakes and melted coconut oil. Stir to combine.

Add spices and toss together.

Spread into one even layer on cookie sheet.

Cook for 10 minutes. Flip granola using spatula and cook for 5-10 more minutes. Watch closely to avoid burning.

Let cool then serve. I store mine in an airtight container on the counter.