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Preheat oven to 325 degrees F. Line a baking sheet with aluminum foil; lightly spray with cooking spray.
In a bowl, toss together oats, nuts, and coconut until evenly distributed.
In a microwave-safe bowl or glass measuring cup, combine molasses, honey, oil, and brown sugar. Microwave on high for 30 to 45 seconds or until liquid is hot and bubbly. Stir to combine.
Sprinkle over spices and salt, and stir in vanilla extract.
Pour liquid over oat mixture and fold until evenly coated.
Pour into an even layer in prepared baking sheet.
Bake for about 35 to 40 minutes, stirring every 15 minutes or so to prevent edges from browning too quickly, until granola is golden brown and fragrant.
Remove from oven and sprinkle over candied ginger.
Let cool, stirring every 10 to 15 minutes as the granola cools to prevent it from sticking together.
Once completely cool, transfer granola to an airtight container where it will keep for 1 to 2 weeks.