Preheat oven to 300 degrees Line a large baking sheet with parchment paper. Set aside.

In a large bowl stir together the rolled oats, coconut flakes, walnuts, ground flax seed, cinnamon and salt. Set aside.

In a small bowl whisk egg white until frothy. Add egg white, maple syrup and coconut oil to granola mixture and stir to combine.

Spread granola in a single layer on a parchment-lined baking sheet. Bake in preheated 300-degree oven for 45 to 50 minutes, turning pan half way through baking to evenly bake.

When granola is evenly browned and feels dry to the touch, transfer the pan from the oven to a cooling rack and cool completely. Once granola is cooled completely cool, break granola into desired sized clusters.

Transfer granola to an airtight container and carefully stir in dried cranberries. The granola will keep at room temperature in an airtight container for up to 2 weeks, or can be frozen for up to 3 months.