Position rack in center of oven and preheat to 350°F.
In a large bowl, mix together oats, coconut, almonds, ginger, cinnamon, nutmeg, salt, and cloves. Pour coconut oil over mixture and stir. Combine maple syrup, molasses, and vanilla, pour over oat mixture, and stir all ingredients until evenly coated.
Transfer granola onto a 13"x18"x1" rimmed sheet pan and spread into an even layer. Bake, stirring and flipping with a wooden spoon every 10 minutes, until the mixture turns a nice, even, golden brown, about 30 minutes total. Watch carefully for the last 10 minutes of baking time, checking every few minutes and stirring as necessary to prevent over-browning.
Remove granola from the oven and stir frequently as it cools, scraping the bottom of the pan to prevent sticking. Once completely cool, mix in pistachios, dried cranberries, and white chocolate chips. Store in an airtight container.
Measure the maple syrup/molasses into the same measuring cup you used for the coconut oil. The residue of the oil helps the syrup slide out of the cup without sticking. If you prefer, melted butter may be substituted for the coconut oil.
The granola will probably need to bake for a total of about 30 minutes, but ovens vary so watch the granola carefully, particularly the first time you make it and particularly for the last 10 minutes of baking time. If you cut the recipe in half, it will require less time, and if you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer.
Since this granola tends to stick to the pan if not stirred very frequently during the cooling process, I've found that using a Silpat or some parchment paper on the bottom of your sheet pan alleviates this problem (you just have to stir carefully to make sure the granola doesn't wind up stuck under the parchment paper).