Preheat the oven to 300°F and let it warm up. Line a baking tray with parchment paper or a silicone baking mat. Set aside for later.

In a medium sized mixing bowl, combine the oats, brown sugar, salt, and cinnamon. Gently toss to combine and set aside.

Add the honey and coconut oil to a small pot. Heat over low/medium heat until the mixture has just warmed and the oil has liquidated, roughly two minutes.

Remove from the heat and stir in the vanilla extract.

Drizzle the oil mixture over the top of the oats and stir until the oats are coated evenly.

Whisk one egg white until foamy. This is what will help give you those beautiful clusters. Stir gently into the oats.

Spread the oats in an even layer onto the prepared baking sheet. Make sure they are layered not too thick, but not too thin. You want them to bake but still have enough thickness for clusters.

Bake the mixture for 15 minutes, use a spoon or spatula to stir and spread back into an even layer, bake for an additional 15 minutes or until lightly golden browned.

Once golden brown, remove the granola from the oven. Let it cool completely on the baking sheet. It will get crunchier as it cools.

After cooling, transfer the granola to an airtight container. Store it at room temperature for up to two weeks. Enjoy it with yogurt, milk, or as a snack!