Position a rack in the center of the oven and preheat to 350°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.

In a large mixing bowl combine 4 cups rolled oats, 1 cup raw nuts, 2 tablespoons flaxseed meal, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon pumpkin pie spice (if using). If you are swapping the 1/2 cup unsweetened coconut flakes for an extra 1/2 cup raw nuts, add that extra 1/2 cup nuts now.

In a separate bowl, whisk the 1 large egg white until frothy. Add 1/2 cup pure maple syrup (or honey), 1/3 cup melted coconut oil (or light olive oil), and 1 1/2 teaspoons vanilla extract to the egg white and whisk until combined.

Pour the wet mixture into the dry ingredients and stir thoroughly until all dry ingredients are evenly and lightly moistened.

Transfer the granola mixture to the prepared baking sheet. Use a large spoon or the back of a rubber spatula to spread it into an even layer and press lightly to compact the mixture.

Bake for 12 minutes. Remove the pan from the oven. If you are using the 1/2 cup unsweetened coconut flakes (not the swapped extra nuts), stir the coconut flakes into the partially baked granola, then spread the mixture back into an even layer and press lightly again. If you used extra nuts instead of coconut flakes, do not add anything at this step.

Return the pan to the oven and bake an additional 10 to 12 minutes, until the granola is very lightly golden and fragrant (watch closely so it does not burn).

Remove the pan from the oven and let the granola cool completely on the pan, undisturbed, for at least 45 minutes. The granola will crisp and clumps will set as it cools.

Once completely cooled, stir in 1/2 cup dried fruit (if using) and 1/2 cup chocolate chips (if using). Break the granola into clusters with your fingers or stir for a looser texture.