In a small bowl, whisk together honey, olive oil, egg white, and vanilla until smooth. Set aside.

In a large bowl, add oats, cashews, flaxseed, hemp seeds, salt, cinnamon, and espresso powder and stir together.

Pour the wet mixture over the dry ingredients and stir until evenly coated.

Spread the oat mixture onto a prepared baking sheet and press firmly into an even layer.

Bake for 10 minutes. Remove from oven, sprinkle the coconut evenly over the top, and gently press it in (try not to stir).

Return to the oven and bake for another 10–12 minutes, until lightly golden.

Let it cool undisturbed for at least 30 minutes (do not stir).

Once cooled, break into clusters and enjoy.