Preheat oven to 325 degrees F.
Combine oats, pecans, pumpkin seeds, hemp hearts, flaxmeal, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
In a separate small bowl, whisk together the maple syrup, almond butter, molasses, and salt.
Pour the wet ingredients into the dry and mix well until everything is coated evenly.
Pour granola onto baking sheet (parchment lined if preferred, but it won't stick either way) in one even layer.
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.