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Preheat the oven to 350°F.
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Lightly grease an 8 1/2" x 4 1/2" loaf pan. Line with parchment, leaving a 2" overhang on both long sides.
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Bake the almonds until fragrant and golden-brown inside, about 12 to 15 minutes. Let cool.
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Coarsely chop 1/2 cup (71g) of the almonds and set aside. Transfer the remaining almonds to a food processor and add 3/4 cup (67g) of the oats. Pulse until it’s the texture of coarse meal, less than 30 seconds.
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Transfer the almond-oat meal to a large bowl and stir in the remaining oats and the dried fruit, seeds, millet, and flax meal, along with the reserved chopped almonds.
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In a medium bowl, whisk the egg whites until foamy, about 30 seconds, then whisk in the water, maple syrup, oil, and salt. Stir the liquids into the oat mixture and let rest at room temperature, stirring occasionally, until slightly thickened, about 10 minutes.
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Transfer mixture to prepared pan, smooth the top into an even layer, and let it rest for 20 minutes to allow the oats and millet to continue to hydrate. Sprinkle the top with additional oats, chopped almonds, and seeds, if desired. (Use a light hand with the toppings, as too many will fall off and make slicing difficult.) Press gently to adhere.
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Bake the loaf for about 80 to 90 minutes, until it's golden-brown on the edges and the loaf feels firm. The center of the loaf should read 215°F when measured with a digital thermometer. Let the loaf cool in the pan on a wire rack for 20 minutes, then use the parchment overhang to lift it out of the pan. Let it cool completely on a wire rack for at least 3 hours. The longer it cools, the easier it will be to slice. Slice using a sharp serrated knife. This bread is especially good toasted and spread with butter or topped with sharp or tangy cheese.
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Storage information: Store at room temperature, loosely wrapped in a kitchen towel or parchment, for up to four days. For longer storage, freeze the sliced loaf, well wrapped, for up to three months.
