Preheat the oven: Set to 325°F (165°C). Line a large baking sheet with parchment paper for easy cleanup.

Mix the dry ingredients: In a large bowl, combine 3 cups rolled oats, 1/2 to 3/4 cup protein powder, 1 cup chopped nuts, 1/2 cup pumpkin seeds, 2 tablespoons chia or ground flax, 1/2 cup shredded coconut (optional), 1 teaspoon cinnamon, and 1/2 teaspoon sea salt.

Whisk the wet ingredients: In a small bowl, whisk 1/3 cup maple syrup or honey, 1/3 cup melted coconut oil, and 2 teaspoons vanilla. If using egg white for extra clusters, whisk it until frothy and add here.

Combine: Pour the wet mixture over the dry ingredients. Stir until everything looks evenly coated with no dry pockets. If it seems too dry, add 1–2 tablespoons more oil or a splash of water.

Press onto the pan: Spread the mixture into an even layer on the baking sheet. Lightly press it down with a spatula to help form clusters.

Bake low and slow: Bake for 15 minutes. Rotate the pan, then bake another 10–15 minutes until the edges are golden and the center is lightly toasted.

Final crisping: Turn off the oven. Leave the granola inside for 5–10 minutes with the door cracked to dry it out a bit more. This helps it get extra crispy without burning.

Do not stir yet: Let the granola cool completely on the pan. It will firm up as it cools and form clusters. Once cool, break into chunks.

Add dried fruit: Stir in 1/2 to 3/4 cup dried fruit if you like. Keep it modest to avoid too much sweetness.

Store: Transfer to an airtight container. See storage tips below.