1. Preheat the oven to 320ºF and line a large baking sheet with parchment paper.
2. In a large bowl, mix together the almond butter, maple syrup, egg whites, and orange zest until smooth. Add the remaining ingredients (except the cranberries – wait til after cooking) and mix together until everything is thoroughly combined. Dump onto the baking sheet and spread it out, pressing down with a spatula to create a rectangle about 11×15 inches.
3. Cook for 30-40 minutes until the edges are browning. Mine took 40 minutes on a stainless steel baking sheet. Take out of the oven and spread the dried cranberries on top of the granola. Let cool COMPLETELY before breaking into clusters – this way you get bigger clusters.
4. Once cool, break up into clusters. Store in an airtight container for up to two weeks.

Notes: 

• This granola isn’t super sweet – you can make it sweeter by increasing the maple syrup.
• Substitute any nuts or seeds however you like. You can make it a simple recipe by just using one nut or seed in place of the combination of them (pecans would be great solo!), or use whatever combination you want.
• Substitutes for egg whites: Egg whites help make this granola form big clusters, but if you don’t mind smaller clusters, then you can substitute 3-4 Tbsp of coconut oil or grass-fed butter or increase almond butter in the recipe to 3/4 cup. Or just omit completely if you are fine with a crumbly granola without clusters.