Heat the oven to 375 degrees.

In a saucepan over medium heat, add the agave, coconut oil, molasses and brown sugar.

Cook until the coconut oil is melted, remove from the heat and add the vanilla.

Pour the mixture over the cereal in a large bowl and stir to combine.

Add the egg white, stir and finish by adding the cinnamon chips.

Stir until the chips are evenly distributed and place into a parchment lined 8x9" pan.

Press flat and bake for 25 minutes.

Remove the pan from the oven and allow to cool for 1 hour.

Remove the parchment paper and granola to a cutting board and cut into squares.

Store in an airtight container for up to 1 week.