In a large bowl, toss oats, walnuts, pumpkin seeds, coconut flakes, dried cranberries, ginger, cinnamon and coconut sugar together and set aside. Pour maple syrup and coconut oil over the oat mixture and stir until well saturated. Feel free to give it a taste test and add more coconut oil or maple syrup to taste.
Spread the oats on a parchment lined baking sheet and cook for 30 minutes, stirring mixture every 10 minutes until oats are nice & golden. Let granola cool and transfer to an airtight container, preferably a glass mason jar.
The digestibility of the oats will be increased if you soak them for a few hours first. Soaking neutralizes any enzyme inhibitors. Just keep in mind you will likely need to bake them for double the time if you soak them first.