A crunchy, low sugar, oil free, gluten free granola sure to be hit this holiday season! Great as a snack on it's own, with a splash of plant milk, or over yogurt for breakfast.
Preheat oven to 325 degrees F.
In a separate small bowl, whisk together the maple syrup, almond butter, molasses, and salt.
Bake for 20 minutes. Add the dried cranberries and crystalized ginger, stir well, and bake another 15-20 minutes until crunchy.
Place the baking sheet on a cooling rack. Sprinkle the chocolate chips all over the top of the granola and let cool.
Once the granola is cool, stir to incorporate the chocolate chips. They will have melted a bit while sitting on the warm granola so the gooey chocolate will be distributed throughout all of mixture. If you would rather have non-melty whole chocolate chips - wait to add the chocolate chips until the granola is fully cooled.
Granola will continue to crisp up after baking.