Whisk together the egg white with the water until bubbly and slightly foamy in a small bowl.
Add all ingredients, including the egg white/water mixture EXCEPT for the cranberries to a food processor. Pulse until well chopped and combined, but leave mixture nice and chunky.
Spread the granola mixture evenly on the parchment-lined baking sheet into an even layer and bake for 20 to 30 minutes or until golden-brown and crispy.
Remove granola from the oven and allow it to sit at least 20 minutes without stirring it – this is where the clustering happens, so be sure to not skip this step!!
Use a spatula or wooden spoon to break the granola into clusters.
Eat granola with your favorite non-dairy milk or yogurt and fruit
*Replace the egg white and water with 1/3 cup unsweetened almond butter to make recipe vegan
**Be sure to use juice-sweetened dried cranberries rather than sugar-sweetened
***You can also use olive oil or coconut oil
****Adjust the amount of sweetener to taste
Keep an eye on the granola while it is baking, as it can go from done to burned quickly. If you use honey instead of pure maple syrup, you will need to bake the granola for closer to 30 minutes to avoid burnage.
Granola can be stored in a zip lock bag or jar in the refrigerator for up to 2 weeks.