Nut Butter Granola Bars

1. Preheat oven to 350°F. Spread the nuts and pumpkin seeds on a 13 x 9" baking sheet and roast for 10-12 minutes, until darkened in color. Transfer nuts to a food processor and let them rest until cooled.  
2. Decrease oven temperature to 300°F. Lightly oil the 13 x 9" baking sheet and line it with parchment paper. Lightly oil the parchment.  
3. Add 1 cup of oats to the cooled nut mixture in the food processor and pulse until the mixture is broken down to a sandy texture. Transfer to a large bowl.  
4. Pulse the dried fruit in the processor until it reaches the desired size. Transfer the fruit to the nut mixture. Add the remaining 1 cup of oats and stir to combine. Add 3 tablespoons of oil to coat the mixture. Add the peanut butter, but don’t stir it in.  
5. In a saucepan, bring the honey, salt, and vanilla to a boil over medium heat. Reduce heat to a medium-low simmer, stirring until the honey is foaming for about 3 minutes.  
6. Pour the honey over the peanut butter in the bowl, melting the peanut butter, and stir to combine.  
7. Whisk the egg white in a small bowl and add it to the oat mixture. Stir until the egg white is no longer visible.  
8. Spread the mixture on the prepared baking sheet and press it firmly down to create an even layer. Bake the granola bars until they turn golden brown and are no longer sticky or wet, about 30-35 minutes. Cool for 5 minutes and cut into 16 long rectangles.