Prep the pan: Line your air fryer basket or tray with parchment. Cut it so it fits and comes up the sides for easy lifting. Lightly mist with oil if your parchment isn’t nonstick.

Quick toast the oats and nuts (optional but recommended): Spread oats, nuts, and seeds in the lined basket. Air fry at 325°F (160°C) for 4–6 minutes, shaking halfway, until lightly fragrant. Transfer to a large bowl to cool slightly.

Make the binder: In a small saucepan or microwave-safe bowl, combine nut butter (about 1/2 cup), honey or maple (about 1/3 cup), brown sugar (2–3 tablespoons), and coconut oil or butter (2 tablespoons). Warm just until melted and smooth. Stir in 1 teaspoon vanilla and a pinch of salt.

Combine: Pour the warm binder over the oat-nut mixture. Stir until everything is evenly coated. Fold in mix-ins like dried fruit, chocolate chips, or coconut (about 1–1.5 cups total). If using chocolate chips, let the mixture cool 2–3 minutes first so they don’t fully melt.

Adjust texture: The mixture should be sticky and clump when pressed. If it crumbles, add 1–2 tablespoons more honey or a splash of warm water. If it’s too wet, stir in a few extra tablespoons of oats.

Press into the air fryer: Return the mixture to the lined basket or tray and press firmly into an even 1/2-inch layer. Use the back of a measuring cup to compress—this step is key for bars that hold together.

Set in the air fryer: Air fry at 300°F (150°C) for 8–12 minutes, until the edges look lightly golden and the surface feels set. Avoid high heat—it can scorch the sugars and dry out the bars.

Cool completely: Lift the slab out using the parchment and place on a cutting board. Press again gently while warm for extra compact bars, then let cool to room temperature. Chill in the fridge for 30–60 minutes to firm up.

Slice: Use a sharp knife to cut into bars or squares. For clean edges, wipe the knife between cuts.

Optional drizzle: Melt a little chocolate and drizzle over the cooled bars. Let set before storing.