Instructions

1. Preheat oven with rack positioned in the center to 300 degrees. Line two large rimmed baking sheets with parchment paper and set aside.
2. In a large bowl mix together the oats, puffed millet, almonds, pecans, sunflower seeds, chia seeds, ground ginger, cinnamon, allspice, and cloves.
3. In a small saucepan over medium heat, melt the butter along with the maple syrup and salt. Bring to a simmer and allow to simmer for one minute, then remove from heat and stir in the vanilla extract.
4. Pour the butter mixture over the oat mixture and stir well to combine.
5. Scrape the entire bowl of granola onto one of the lined baking sheets and spread evenly across the pan. Then, take the second sheet of parchment paper and lay on top of the sticky granola mixture. Next, place the second baking sheet on top of the parchment paper to sandwich the granola.
6. Bake the granola in the preheated oven for about 35 minutes or until the mixture is golden brown.
7. Remove the granola, turn off the oven, and allow the oven to cool slightly. Meanwhile, take off the top baking sheet and on top of the second piece of parchment paper, sprinkle the chopped crystallized ginger. Return the granola (now with ginger) to the turned off oven to dry out for a few more hours up to overnight.