Gingerbread Granola

Pre-heat your oven to 150 °C / 300°F.
Add the coconut oil, maple syrup and vanilla extract (all of the wet ingredients) to a Dutch oven or saucepan and set the temperature to a low heat, just enough to melt the coconut oil. Mix well.
Now add the oats, flaxseeds, sugar, cinnamon, ginger and salt to the pan. The frozen cranberries are added in the next step.
Mix well so that the dry ingredients are fully coated in the maple syrup, coconut oil and vanilla extract.
Line a baking pan with parchment paper. Transfer the granola mixture on to the parchment paper and spread it out evenly.
Add the frozen cranberries to the mixture (if using).
Place in a preheated oven for 30 minutes, turning the mixture halfway through.
Remove from the oven after 30 minutes, just as the granola is starting to brown at the edges.
Allow the granola to cool and crisp up before trying to break it apart.
Once the granola has cooled completely, break it into clusters.
Transfer the gingerbread granola into an airtight storage container, such as a glass jar with a lid.
Store it in a cool dark place, like a cupboard or pantry, for up to 2 weeks.