Place a rack in the center of your oven, and preheat to 350 degrees F. For the easiest clean up, line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts, flaxseed, salt, cinnamon, and pumpkin pie spice. Stir to combine.
Pour in the maple syrup, oil, whisked egg white, and vanilla (do not add any of the coconut, dried fruit, or chocolate chips yet). Stir well until every part of the mixture is lightly moistened. Pour the granola onto the prepared baking sheet. With a large spoon or the back of a rubber spatula, spread it in an even layer, and lightly press it down.
Bake for 12 minutes, then remove the pan from the oven. Stir in the coconut flakes. With the back of your spatula, spread the granola back into an even layer, and lightly press it down. Return to the oven, and bake 10 to 12 additional minutes, until it is very lightly golden and smells irresistible.
Let the granola cool completely on the pan, undisturbed (at least 45 minutes). The granola will continue to crisp as it cools, and this will help the clumps set. Once cooled, top with the dried fruit and optional chocolate chips. With your fingers, break the granola into clumps (if you aren’t in to the clumps, you can simply stir it). Munch away!
TO MAKE GLUTEN FREE: Make sure you're using certified gluten free oats.
TO MAKE VEGAN: Omit the egg white, and increase the amount of oil to ½ cup total.
TO MAKE NUT FREE: Use seeds, such as pepitas, in place of the nuts.
TO STORE: Store leftover granola in an airtight container in a dry, cool place for 1 to 2 weeks.
TO FREEZE: Place in a sealed freezer bag in the freezer for up to 3 months.