Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, combine oats, quinoa, pumpkin seeds, walnuts, coconut flakes, wheat germ, cinnamon, and salt.
Set aside.
In a small saucepan, heat coconut oil and maple syrup until it simmers.
Remove from heat and stir in vanilla extract.
Pour the liquid mixture over the dry ingredients and toss to coat evenly.
In a medium bowl, whisk the egg white until light and foamy, then pour over the granola mixture and toss again.
Spread the granola onto the prepared baking sheet in an even layer, pressing it down lightly.
Bake for 30 to 35 minutes, rotating the pan halfway through, until golden brown and fragrant.
Remove from the oven and let cool completely.
Break into clusters and store in an airtight container.
Notes / Tips / Wine Advice:
Once it’s cool, break up the granola, leaving some large clusters. Add the apricots. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.Wine AdvicePair with a sparkling Prosecco or an almond milk latte for a delightful morning treat.