Place 2 pieces of parchment paper (criss-crossed) over an 8-inch square baking pan. Allow the paper to cover each of the sides.
Mix almonds, oats and cranberries.
Over low heat in a saucepan, whisk the PB, brown sugar, oil, cinnamon, salt and water for about 5 minutes (or until the sugar has dissolved).
Let cool slightly; whisk in egg white.
Add this to the oats and stir until thoroughly mixed.
Spread evenly over the pan and flatten the top.
Bake for about 30 minutes. To test if it is done, check to see if the top is firm, but not hard.
Remove from pan and cut into bars.