Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
In a food processor, chop the nuts and seeds into rice-sized pieces.
In a large bowl, combine the nuts, seeds, sugar, cinnamon, and salt. If you will be consuming the granola within a week after baking it, add the dried fruit, if using.
In a small saucepan, heat the honey, maple syrup, molasses, and vanilla until boiling. Once boiling, pour over the nut mixture and mix thoroughly.
Stir in the whisked egg white, making sure that it’s mixed in well.
Spread out the mixture on the lined baking sheet and bake for 15 to 20 minutes, until golden brown. Watch the granola in the oven to avoid burning. Let cool completely in the pan.
When dried fruit is mixed into the nut and seed mixture and baked, the fruit gets hard after about a week.If you will be serving the granola within a week, feel free to add the dried fruit in Step 3. Another option is to add a small amount to each serving of granola when eating it. For chunky clusters, let the granola cool completely before removing it from the pan.Store in an airtight container for up to 1 month.