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Line a large cookie sheet with parchment paper.
Combine rolled oats, coconut, chopped pecans, sunflower seeds, ground flax seed and optional brown sugar in a bowl and stir to blend evenly.
Combine maple syrup, olive oil and cinnamon in another bowl and whisk to blend evenly. Pour it into the bowl with the oats and toss it all together so the oats are coated evenly.
Whisk the egg white in a small bowl with a fork or a small whisk until frothy. Add it to the granola and stir to combine and distribute it evenly. Turn it out onto the prepared baking sheet and spread it in an even layer. Pack it down so it is compact.
Put it in a cold oven. Turn the oven on to 325°F. Once the oven reaches temperature, set a timer for 30 minutes, rotating the pan halfway, until granola is evenly browned and feels dry to the touch. Transfer it to a wire rack to cool. It may still feel soft (not wet) in the middle and will harden as it cools. Let it cool completely without tossing it, then lift it up in chunks and break it up into whatever size clusters you like. Sprinkle in dried fruit.
The granola keeps at room temperature in an airtight container for at least 3 weeks.