Follow these instructions carefully, and you’ll be rewarded with perfectly golden, incredibly crunchy granola clusters every single time. The magic is in the method as much as the ingredients!

1. Preheat and Prepare: Preheat your oven to 300°F (150°C). Line a large baking sheet (approximately 13×18 inches) with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, chopped nuts, seeds (pumpkin, sunflower, chia), shredded coconut (if using), flaxseed meal, ground cinnamon, and sea salt. Toss everything together thoroughly with a spoon or your hands to ensure even distribution.
3. Combine Wet Ingredients: In a separate, smaller bowl, whisk together the pure maple syrup (or honey), melted coconut oil, and pure vanilla extract until well combined.
4. Incorporate the Egg White: Add the lightly whisked egg white to the wet ingredients mixture and whisk again until it’s fully incorporated. The egg white shouldn’t be foamy, just lightly beaten and mixed in.
5. Mix Wet with Dry: Pour the wet ingredient mixture over the dry ingredients in the large bowl. Using a sturdy spatula or wooden spoon, mix everything together exceptionally well. Ensure every oat, nut, and seed is coated with the wet mixture. This might take a couple of minutes of thorough stirring.
6. Press onto Baking Sheet (Crucial Step for Clusters!): Transfer the granola mixture to the prepared baking sheet. Spread it out into an even layer. Now, for the critical part: using the back of a spatula or your hands (you can lightly dampen them or place another piece of parchment on top to press), press the granola mixture down firmly and compactly. The more compressed it is, the better your clusters will hold together. Aim for about a ½-inch thick layer.
7. Bake Low and Slow: Place the baking sheet in the preheated oven. Bake for 30-40 minutes. About halfway through the baking time (around 15-20 minutes), carefully rotate the baking sheet to ensure even browning. Do NOT stir the granola during baking if you want large clusters. You’re looking for a light golden brown color across the surface.
8. Cool Completely (Patience is Key!): Once the granola is golden brown and your kitchen smells divine, remove it from the oven and place the baking sheet on a wire rack. This is another crucial step: let the granola cool completely on the baking sheet without touching it for at least 1-2 hours. It will continue to crisp up and harden as it cools. Disturbing it while warm will cause it to crumble.
9. Break into Clusters: Once completely cool and firm, gently break the granola apart with your hands into your desired cluster sizes. Some pieces will be large, others smaller – that’s the beauty of homemade!
10. Store: Store your homemade granola clusters in an airtight container at room temperature. They should stay fresh and crunchy for up to 2 weeks.