• 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.

Kelly’s Notes:

• Flaxseed meal is ground up flaxseeds, and it can be purchased in the baking aisle of most major supermarkets. If you can only find whole flaxseeds, grind them to a fine powder in a spice grinder or blender.
• It's important to firmly press the oat mixture into the prepared pan. The more compacted it is, the more likely your bars will retain their shape.
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