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Preheat the oven to 300F / 150C / 130 C(fan)
In a large bowl, add 3 cups of oats, 1 cup of slivered/sliced almonds, 1 cup of shredded unsweetended coconut, ¾ cup dried cherries, ⅓ cup brown sugar, and ½ tsp salt. Stir to combine.
In a separate bowl, whisk together ¼ cup maple syrup and ¼ cup oil.
Pour the liquid into the oat mixture, and toss to coat.
In a clean bowl, whisk one egg white for about 30 seconds until it's frothy, and any egg white clumps have been broken up.
Stir the egg white into the oat mixture.
Line a baking sheet with parchment paper. Spread the granola onto the parchment paper-lined pan and bake for 40 minutes. If you would like a looser, more evenly toasted granola, stir everything around halfway through baking. For more clusters, leave the granola to bake for 40 minutes undisturbed.
Let the granola cool completely on the pan, then break into clusters.