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Begin by taking whole rolled oats and mixing in the roughly chopped mixed nuts to keep a nice texture.
Add the seeds, which include pumpkin seeds, sunflower seeds, and flaxseed, to the dry mixture.
Sprinkle in the ground cinnamon to provide a sweet spice flavor, and ensure all the dry ingredients are well combined.
For the wet ingredients, bloom the cacao powder and then mix in the freshly brewed coffee, honey, almond butter, and vanilla extract.
Melt the coconut oil and stir it into the wet mixture over low to medium heat until it is smooth and free of bubbles or clumps.
Combine the wet mixture with the dry ingredients and mix quickly to ensure everything is evenly coated.
Whisk the egg whites until they are fluffy, then gently fold them into the granola mixture.
Prepare a baking tray by pressing the granola mixture evenly into it.
Bake in a lower oven for about 40 minutes, keeping an eye on it to prevent burning.
Once baked, transfer the granola to a cooling rack and allow it to cool completely, making sure to remove any parchment paper to avoid condensation.
After it has cooled, break the granola into chunks or chop it with a knife, then store it in an airtight container.