6 cups old fashion oats (not quick cooking oats)
2 cups dried cranberries (chopped into smaller pieces)
2 cups white chocolate chips (roughly chopped into smaller pieces)
1 cup milled flax seed
2 tbsp ground cinnamon
1 cup roasted/lightly salted sunflower seeds
5 egg whites
1 1/2 cups honey
3/4 cup olive oil
2 tsp vanilla
1 tsp kosher salt
Preheat oven to 325*, prepare jelly roll pan with parchment paper
Combine oats, flax, cinnamon, and sunflower seeds in large mixing bowl.
In a separate, smaller bowl, combine egg whites, honey, olive oil, and salt. Whisk together until mixture is thoroughly combined.
Pour wet ingredients in oat mixture and stir, making sure that all of the oat mixture is covered. (I use my hands to mix, it's just easier.)
Add the chopped cranberries and white chocolate chip pieces and mix to combine.
Pour the wet granola onto pan and press mixture evenly into every corner, making sure that the mixture is even.
Place cookie sheet in the oven on the middle rack, bake for 40-45 minutes (or until top is golden). Let cool for 25-30 minutes before cutting into bars.