Preheat and prep: Heat your oven to 325°F (160°C). Line a large baking sheet with parchment paper for easy cleanup and even toasting.

Chop the nuts: Roughly chop almonds, pecans, and walnuts. Keep some pieces larger for texture, but avoid big chunks that won’t bind.

Mix the dry ingredients: In a large bowl, combine chopped nuts, shredded coconut, pumpkin seeds, sunflower seeds, chia seeds, flaxseed meal, sweetener, salt, and cinnamon. Toss to distribute everything evenly.

Stir in the wet ingredients: Add vanilla and melted coconut oil or butter. If using, whisk the egg white until frothy, then fold it into the mixture. The egg white helps create clusters without adding many carbs.

Spread and press: Dump the mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer and press down gently. Pressing helps form clusters.

Bake: Bake for 12–14 minutes. Rotate the pan, gently stir the edges toward the center, and press down again. Bake another 8–10 minutes, until the granola is golden and fragrant. Watch closely near the end so it doesn’t burn.

Cool completely: Remove from the oven and let it cool on the pan, untouched, for 30–45 minutes. As it cools, it crisps up and forms clusters. Sprinkle coconut flakes on top in the last 5 minutes of baking if you like them extra toasty.

Break into clusters: Once cool, break into chunks. Taste and adjust sweetness with a sprinkle of powdered sweetener if needed.

Serve: Enjoy with unsweetened almond milk, sprinkle over Greek yogurt, or snack by the handful.