To make candied ginger, start by peeling ginger and slice into pieces 1/8” thick using a mandolin.
Place in a large pot and cover with water. Add pinch of salt.
Bring to boil and simmer for 30 minutes.
Remove 1/2 cup of the ginger water and strain the ginger of the rest of the water.
Place the strained ginger in a pot with sugar and the reserved ginger water.
Bring to a boil. Reduce heat to medium and simmer uncovered until the sugar syrup looks dry, has almost evaporated, and begins to crystallize (about 45 minutes). Transfer to a cooling rack and spread out and separate individual pieces.
Allow to cool completely. Stores up to 2 weeks in airtight container.
To make holiday granola, start by preheating oven to 300ºF.
Mix dry ingredients together. Add coconut oil and maple syrup and mix until well combined.
Spread onto a baking sheet lined with parchment paper.
Bake 20 minutes, rotate the pan, and then bake another 20 minutes until golden brown.
Allow to cool for 30 minutes before breaking into pieces.
Store in an airtight container at room temperature.