Step 1

Preheat the oven to 325°F. Line a large sheet pan with parchment paper. In a large bowl, whisk together 2 tbsp syrup, oil, salt, cardamom (if using), and 2 egg whites. Add the oats and almonds and stir until evenly coated. Spread the mixture onto the prepared pan in an even layer. Bake at 325°F until crisp, 25 to 30 minutes, stirring every 7 to 8 minutes. Remove from the pan and cool to room temperature, about 15 minutes.

Step 2

Reduce the oven temperature to 300°F. Coat a 12-cup muffin pan with cooking spray. In the large bowl, whisk together the remaining 2 tbsp syrup and 2 egg whites. Add the cooled oats mixture and cranberries; toss well until the mixture is evenly coated. Scoop the mixture by ½ cupfuls into the prepared muffin pan; press down firmly into the pan using the bottom of the measuring cup. Bake at 300°F until lightly browned and firm, 30 minutes. Cool completely in the pan. Store in an airtight container for up to 5 days.

Step 3

Serving size: 1 granola "bomb"