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Nut Butter Granola Bars

['2 cups raw nuts (such as almonds, walnuts, pistachios, pecans, and/or blanched hazelnuts)', '½ cup raw pumpkin seeds', '3 Tbsp. extra-virgin olive oil, plus more for pan', '2 cups old-fashioned oats, divided', '1¼ cups dried fruit (such as tart cherries, raisins, currants, dates, apricots, and/or blueberries)', '¾ cup unsalted or low-salt natural peanut butter', '½ cup plus 2 Tbsp. honey', '2 tsp. kosher salt', '2 tsp. vanilla extract', '1 large egg white']

Preheat oven to 350°F. Toast nuts pumpkin seeds on a rimmed baking sheet until golden brown or slightly darkened in color, 10–12 minutes. Transfer to a food processor and let sit until cool enough to handle.
Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
Add 1 cup oats to nut mixture in food processor and pulse until nuts are a sandy consistency and no whole oats remain. Transfer to a large bowl.
Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add remaining 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in; set aside.
Bring honey, salt, and vanilla to a boil in a medium saucepan over medium heat (it will bubble up). Reduce heat to medium-low and simmer, stirring occasionally, until it is foaming vigorously and smells like caramel, about 3 minutes.
Immediately pour honey mixture over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps.
Using a fork or small whisk, lightly beat egg white in a small bowl to thin out. Add to oat mixture and mix until egg white is no longer visible.
Scrape oat mixture into prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan—it helps to use the bottom of a heavy glass or metal measuring cup.)
Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 7 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef’s knife, cut along marks to separate bars.
Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.

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