Nut Butter Granola Bars

Preparation

1. Step 1

   Preheat oven to 350°F. Toast nuts and 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.

   Step 2

   Reduce oven temperature to 300°F. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.

   Step 3

   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.

   Step 4

   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.

   Step 5

   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.

   Step 6

   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.

   Step 7

   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.

   Step 8

   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.)

   Step 9

   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.

   Step 10

   Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.