Preheat the oven to 275 degrees F. Line one large or two regular-sized baking sheets with parchment paper.
In a large bowl, combine the oats, almonds, coconut, flaxseed, pumpkin seeds, and chia seeds. In a smaller bowl or liquid measuring cup, briefly whisk together the egg whites until frothy. Whisk in the maple syrup, vanilla extract and salt. Stir the liquid ingredients into the dry ingredients until evenly combined.
Spread the mixture onto the prepared baking sheet, using a spatula to gently press and compact the mixture slightly (this will help form some clumps).
Bake until golden brown and dry, rotating the pan once during the process, approximately 1 hour 20 minutes. Allow to cool, and then break into clumps. Store in an airtight container in a cool, dry place. Yields approximately 6 cups.
Prepare the breakfast bowl:
To prepare the breakfast bowl, place the granola, yogurt and berries in a bowl. If desired, top with some honey or maple syrup for added sweetness and/or some chia seeds for presentation. (The granola can also be served with milk for a traditional cereal breakfast).
This is not an overly sweet granola. It is slightly sweet, but I prefer adding sweetness from fruit.