Line an 8x8 pyrex dish with parchment paper.
Over medium heat, slowly combine the maple syrup, almond butter and whisked egg white in a saucepan. Whisk constantly as you are adding each ingredient. Bring the mixture to a low boil and then remove from heat.
Add the vanilla extract to this mixture and stir well.
In a separate medium-sized bowl, combine all other ingredients together.
Add the wet ingredients to the dry ingredients and stir until everything is evenly coated.
Press the granola into the pyrex dish and flatten with the back of a spoon or spatula until it is packed in.
Freeze the granola for 2 hours. Remove from the freezer, cut into bars and store in fridge or freezer until you are ready to enjoy!