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Preheat oven to 225 degrees F.
In large bowl, combine oats, nuts, coconut and cinnamon.
In a mixing bowl, beat egg whites until soft peaks form. Fold egg whites into dry oat mixture. Stir gently until dry mixture is coated.
Melt coconut oil in a microwave safe bowl. Combine with vanilla extract and stir into oat mixture.
Line a baking sheet with parchment paper or a silpat. Pour oat mixture onto the baking sheet.
Bake in pre-heated oven for 60 minutes, stirring every twenty minutes or until it is as crunchy as you like it. The granola will get more crunchy as it cools.
Store in an airtight container for 1-2 weeks.