Preheat oven to 350 °F. Line a baking sheet with parchment paper.

Add oats, almonds, melted butter, honey, maple syrup, vanilla extract, almond extract, and salt and mix together.

In a separate bowl, whisk the egg white vigorously until frothy. Add the frothed egg white to the oats and mix well.

Transfer the oat mixture to the baking sheet and spread it out evenly. 

Bake without stirring, until golden brown, about 12-16 minutes. Watch carefully to avoid burning.

Once you have removed the granola, evenly spread the sprinkles and the white chocolate on top of the hot granola. Then let it cool fully (this could take a few hours).

Once cool, break into clusters and store in an air-tight container for up to 4 weeks.