Preheat oven to 300 F.

Stir together oats, coconut, walnuts (optional), cinnamon, nutmeg, and salt.

Add olive oil and maple syrup to oat mixture, stir together.

Whisk egg white in a small bowl until frothy. Add to oat mixture and stir well to combine.

Spread oat mixture on a parchment-lined rimmed baking sheet.

Bake for 20 minutes, remove from oven and use a spatula to turn granola, being careful not to break the pieces too much. Bake for 25-30 more minutes, or until granola is brown and toasted.

Let granola cool completely on the pan. Move to an airtight container and store up to two weeks.

Serve with milk, over ice cream, or sprinkled over plain Greek yogurt with a drizzle of honey and some dried cranberries - that's my favorite!