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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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