1 large egg white
½ cup old-fashioned oats
½ cup dried cranberries
½ cup sliced almonds
¼ teaspoon salt
½ cup natural peanut butter or almond butter
½ cup light brown sugar
3 tablespoons vegetable oil
½ teaspoon ground cinnamon
No nutrition information available
Preheat oven to 300 degrees. Line an 8-inch square baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends. In a large bowl, combine oats, almonds and cranberries.
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 white. Pour over mixture and stir until moistened. Spread evenly in bottom of pan; smooth top.
Bake until top is firm, about 30 minutes. (Mine took about 40 minutes, but it depends on your oven) Let cool 10 minutes. Lift out of pan, using paper as handles. Let cool completely, cut into bars with serrated knife.