Preheat oven to 350°F.
Whisk coconut milk, non-dairy milk, ginger, vanilla and sweetener of choice in a large bowl. Once smooth, add in chia seeds and mix well.
Let chia pudding sit on counter for about an hour, whisking intermittently and adding liquid as needed. This helps the chia seeds to expand without clumping together. While chia pudding sets, prepare the granola.
Mix all granola ingredients in a large bowl. Cover a sheet pan with parchment paper and press granola into pan.
Bake granola for 20 minutes, until crisp.
Let granola cool on the counter. Once cool, store in an airtight jar on the counter.
Store chia pudding in an airtight container in the refrigerator.
To serve, spoon chia pudding into a bowl. Add chopped fruit, peanut butter or preserves and top with granola. Enjoy!