Preheat oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the rolled oats, coconut flakes, and chopped pecans.

In a separate bowl, whisk together the melted coconut oil, maple syrup, sea salt, and vanilla extract.

Whisk the egg white in a small bowl until frothy, then add to the liquid mixture.

Pour the wet ingredients over the dry ingredients and stir until every oat is thoroughly coated.

Transfer the mixture to the baking sheet and press down firmly with a spatula to create a compact, even layer.

Bake for 45 minutes, rotating the pan once halfway through, but do not stir the granola during baking to preserve clusters.

Remove from the oven and allow to cool completely on the pan for at least 1 hour to let the chunks harden.

Break the cooled granola into desired chunk sizes and store in an airtight container.