Preheat oven to 325°F (163°C) and position a rack in the middle.

Line a large baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine 3 cups old-fashioned rolled oats, 1/2 teaspoon sea salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger; stir well.

In a separate bowl, whisk together 1 cup natural peanut butter, 1/3 cup raw honey, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until smooth.

Pour the wet mixture into the oat mixture and stir for 2 to 3 minutes until every oat is coated.

Spread the mixture in an even layer on the prepared baking sheet without compacting it.

Bake for 18 to 22 minutes at 325°F, stirring once halfway through, until the granola is golden brown.

Remove the sheet from the oven and let the granola cool completely on the baking sheet for 15 to 20 minutes without stirring.

Once cooled, stir in 1/2 cup chopped unsalted roasted peanuts, 1/2 cup dried cranberries or raisins, and 1/3 cup dark chocolate chips.