Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the rolled oats, pumpkin seeds, pecans (if using), cinnamon, nutmeg, ginger, cloves, and salt. Stir well to distribute the spices evenly.
Pour the wet ingredients over the dry ingredients. Stir until everything is thoroughly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown and feels dry to the touch. For larger clusters, avoid stirring too much.
Remove from the oven and let it cool completely on the baking sheet. This is crucial for crispiness and cluster formation.
Once cooled, stir in the dried cranberries (if using).
Break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Notes
For extra crispiness, you can turn off the oven and leave the granola inside with the door slightly ajar for an additional 10-15 minutes after baking.