Preheat oven to 325℉.
In a large bowl mix together the oats, chopped almonds, chia seeds, flax seeds, salt and cinnamon.
In a small bowl whisk together the egg whites, maple syrup, coconut oil, vanilla bean seeds, vanilla extract and almond extract. Pour over the oat mixture and stir together.
Pour onto a baking sheet and spread into an even layer. Bake for 25 minutes, spin the tray 180 degrees and bake for another 20-25 minutes or until golden and crunchy.
Let cool fully before placing in an airtight container. Will keep for 3-4 weeks.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell