•2 large egg whites
•1 cup old-fashioned oats
•1 cup dried cranberries
•1 cup sliced almonds
•1/4 teaspoon salt
•1 cup chunky peanut butter
•3/4 cup light brown sugar
•3 tablespoons vegetable oil
•1 teaspoon ground cinnamon
1/2 Cup dried apricots, diced
Preheat oven to 300 degrees. Line an 9x12 baking pan with parchment paper, leave a little overhang. (or foil that has been sprayed w/ Pam)
In a large bowl, combine oats, almonds and cranberries and apricots.
In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and 1 tablespoon water over low heat until sugar has dissolved, about 5 minutes. Let cool slightly; whisk in egg whites.
Pour the peanut butter mixture over bowl and mix in fruit, almonds and oatmeal. Stir until moistened. Spread mixture in the pan and smooth top.
Bake until top is firm, about 30 minutes. Let cool at least 10 minutes. Lift out of pan using paper as handles. Let cool completely, cut into bars with serrated knife.