Preheat the convection oven to 275 degrees F. Line a heavy, large rimmed cookie sheet with parchment paper.
In a large bowl, stir together the rolled oats, almonds, pecans, walnuts and wheat germ. Toss in salt and stir to evenly disperse salt.
Pour the egg white over the oat mixture and stir well.
In a microwave-safe measuring cup, stir together the brown sugar, maple syrup, honey and oil. Heat on high for about 1 minute, then stir to dissolve sugar slightly. Stir in vanilla. Pour hot syrup mixture over granola and stir until evenly coated. Dump oat mixture out onto the two cookie sheets, spreading as evenly as possible and pressing down slightly so that oats are in a thin, closely packed layer
Bake for 35 to 45 minutes in the convection oven stopping to stir every 15 minutes. The granola should be nicely browned, but still kind of soft when you take it out of the oven. It should crisp up as it cools.
Makes about 2 1/2 cups