½ cup dried fruit of choice (raisins, cranberries, figs, dates, blueberries)
Preheat the oven to 325°F. Prepare a baking sheet lined with parchment paper.
In a large bowl, combine the oats, almonds, coconut and salt.
In a small saucepan over low heat, melt the coconut oil, honey and cinnamon. Stir to combine.
Pour the syrup over the dry ingredients and stir to combine. Add the beaten eggwhite and combine.
Spread the granola mixture in an even layer and pack it tightly using your hands. This will help form the clusters.
Bake for 25 minutes, rotating the pan once at the halfway mark. Do NOT stir the granola.
The granola is ready when it is nicely toasted and golden brown. Remove from the oven and allow to cool completely at room temperature, about 1 hour. Once cooled, break it apart into a chunky cluster with your hands.
Add the dried fruit to the granola if desired.
Transfer to an airtight container and store in the pantry 1 week or in the freezer for up to 3 months.