Makes 12 cups
1 cup dried cranberries
Preheat oven to 225 F.
Mix dry ingredients together in a large bowl and set aside.
Mix the wet ingredients together well in a smaller bowl and then pour over the dry oat mixture. Make sure it is well combined. Place the granola loosely into a shallow baking pan (or two) or a cookie sheet with a low edge. Bake for 1 to 1 1/2 hours until desired crunchiness. After that, turn the oven off but let the pans sit in the oven for several hours (preferably overnight).
Add the cranberries and ginger after the granola has cooled and sat in the oven for a few hours.
Store in an airtight container at room temperature for up to a month.