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Preheat oven to 250°F. Mix brown sugar, egg whites, oil, ginger and orange extract in small bowl until well blended. Set aside.
Place oats and walnuts in large bowl. Add egg white mixture; toss until evenly coated. Spread evenly on foil-lined 15x10x1-inch baking pan.
Bake 30 minutes, stirring halfway through cook time. Cool completely on wire rack. Stir in dried cranberries. Store in airtight container up to 1 week.