Coconut Cranberry Granola

Preheat oven to 300F and position a baking rack in the middle of the oven. Line a large 9x13 baking sheet with parchment paper.

In a large bowl, mix together oats, coconut flakes, almonds, pumpkin seeds, cinnamon, and salt until well combined.

In a small bowl, whisk maple syrup, coconut oil, and the egg white. Pour the liquid ingredients into the dry ingredients, stirring with a wooden spoon until the dry ingredients are fully coated.

Spread the granola mixture in an even layer on the baking sheet. Bake for 15 minutes, then remove from the oven and stir the granola with a wooden spoon -- this ensures that all of the granola bakes and browns evenly. Return the pan to the oven and stir every 10 minutes until the nuts are toasted, oats and coconut chips are golden brown, and the granola is no longer wet, for a total bake time of 30 to 40 minutes (including the initial 15 minutes).

Set the pan on a cooling rack and let cool for 1 hour or until granola is at room temperature. Stir in the cranberries and serve with skyr. Remaining granola can be stored in an airtight container at room temperature for a couple weeks.