In a small skillet or saucepan, combine gingerroot, honey and water. Bring to a simmer over medium-low heat, stirring often. Simmer for about 2 minutes or until ginger is translucent. Add oats and pecans and cook, stirring, for about 5 minutes or until toasted and dry. Transfer to a bowl and let cool.
In a bowl, combine Cottage cheese, cinnamon and vanilla. Divide among 4 serving bowls; top with pineapple and granola.