Preheat the oven to 350°F (180°C). Whisk the egg whites until frothy. Whisk in the peanut butter, honey and melted margarine until smooth. Meanwhile, stir the oats with the dried cranberries, pumpkin seeds, sunflower seeds, wheat germ, flax seeds and sesame seeds. Pour the egg white mixture over the oat mixture; stir until well coated. Stir in the chocolate chips until combined. Press the mixture firmly into a parchment paper-lined, 9 x 13-inch (3 L) baking pan. Bake for 15 to 18 minutes or until golden around the edges. Let stand until set (about 1 hour) before cutting into bars.

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2 egg whites 2/3 cup (150 mL) smooth peanut butter 1/2 cup (125 mL) honey 2 Tbsp. (30 mL) non-hydrogenated margarine 3 cups (750 mL) Selection large flakes oats 2/3 cup (150 mL) dried cranberries 1/4 cup (60 mL) green pumpkin seeds 1/4 cup (60 mL) sunflower seeds 1/4 tasse (60 mL) wheat germ 2 Tbsp. (30 mL) flax seeds 2 Tbsp. (30 mL) sesame seeds 3/4 cup (180 mL) CHIPITS®™mini semi-sweet chocolate chips