In a large bowl, stir to combine the oats, almonds, coconut, cherries, brown sugar, and salt.
In a separate bowl, whisk to combine the maple syrup and oil.
Pour the liquid into the oat mixture, and toss to coat.
In a clean bowl, whisk the egg white for about 30 seconds until it's frothy, and any egg white clumps have been broken up.
Stir the egg white into the granola.
Spread the granola onto a parchment paper-lined sheet pan and bake for 40 minutes. If you would like a looser, more evenly toasted granola, stir the granola halfway through baking. For more clusters, leave the granola to bake for 40 minutes undisturbed.
Let the granola cool completely on the pan, then break into clusters. Enjoy!
*For gluten-free, make sure to buy gluten-free oats.**I use olive oil and don't find it to have a noticeable flavor, but you can use any other oil you prefer, like coconut, sunflower, canola, etc.