Spiced Maple Granola Clusters

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

Roughly chop 1/4 cup almonds and 1/4 cup pecans into smaller pieces, but leave some larger chunks for texture.

In a large bowl, combine 1 cup rolled oats, chopped nuts, 2 tablespoons pumpkin seeds, 1 tablespoon flaxseeds, and 2 tablespoons coconut flakes.

In a small saucepan over low heat, warm 2 tablespoons coconut oil until melted. Add 3 tablespoons maple syrup and stir to combine.

Remove the saucepan from heat and stir in 1/2 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cardamom, and 1/4 teaspoon sea salt.

Pour the warm maple mixture over the dry ingredients and stir thoroughly to coat everything evenly.

In a small bowl, whisk 1 small egg white until frothy (this is the secret to creating clusters).

Gently fold the whisked egg white into the granola mixture until well incorporated.

Spread the mixture evenly on the prepared baking sheet, pressing it down slightly to encourage cluster formation.

Bake for 20 minutes, then remove from oven and gently stir, being careful not to break up the forming clusters too much.

Return to the oven and bake for an additional 10 minutes, or until the granola is golden brown and fragrant.

Remove from the oven and let cool completely on the baking sheet without stirring (this allows the clusters to set).

Once completely cooled, break the granola into clusters and mix in 2 tablespoons dried cranberries.

Store in an airtight container for up to two weeks.