Preheat the oven to 325°F and line 13x9-inch metal baking pan with parchment paper leaving an overhang on the two short sides of pan. Spray the parchment paper with cooking spray.
Spread the oats and almonds on an unlined baking sheet. Bake them for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats and almonds to a large bowl and let them cool completely. Once cooled, stir in the flaxseed meal and mini chocolate chips.
In a separate medium bowl, whisk together the brown sugar, salt, honey, vegetable oil and egg whites. Pour the mixture over the oats, stirring until it's well coated.
Transfer the mixture to the prepared pan, and using wet hands or a flat spatula, firmly press it into even layer. (See Kelly’s Notes.)
Bake the granola for 30 to 35 minutes until dark golden on top. Remove the granola from the oven and allow it to cool in the pan on a wire rack for 2 hours.
Using the parchment paper overhangs, transfer the granola onto a cutting board and slice it into bars.
Store the granola bars in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month.