Preheat the oven to 300 degrees Fahrenheit and line a large baking sheet with parchment paper.

In a small bowl, whisk the egg white until frothy. Add in the almond butter, pure maple syrup, avocado oil, vanilla extract, ground cinnamon, and sea salt. Mix until the wet ingredients are well combined.

Pulse the nuts and seeds in a food processor several times until they have a nice chop.

Transfer the chopped nuts and seeds to a large mixing bowl. Pour in the wet mixture and use a rubber spatula or a wooden spoon to stir everything together until the ingredients are coated.

Spread the granola mixture over the prepared baking sheet, creating an even layer that’s roughly ¼ to ½ inch thick. I use a rubber spatula to press the mixture onto the sheet until it forms a cohesive layer.

Bake on the center rack of the preheated oven for 20-22 minutes, or until the nuts are lightly golden brown. Avoid baking for too long, as nuts have a tendency to burn quickly after a certain point.

Remove the baking sheet from the oven and place it on a wire rack or your stove top to cool. Allow the granola to cool for at least 20 minutes.

Use a spatula to break the granola mixture into your desired size chunks. Enjoy with Greek yogurt and fresh fruit, or eat it like cereal with your choice of milk.