Prep the air fryer. Preheat to 300°F (150°C) for 3–5 minutes. Line the basket or tray with a piece of parchment cut to fit, leaving some space around the edges for air flow.

Mix the dry ingredients. In a large bowl, combine 3 cups rolled oats, 1 cup mixed nuts, 1/3 cup seeds, 1/2 cup shredded coconut, 1–2 teaspoons cinnamon, a pinch of nutmeg, and 1/2 teaspoon salt. Toss to coat evenly.

Whisk the wet ingredients. In a separate bowl, whisk 1/3 cup maple syrup or honey, 1/4 cup oil, 2 tablespoons nut butter, and 1 teaspoon vanilla until smooth. The nut butter should fully loosen and blend with the sweetener.

Combine. Pour the wet mixture over the dry ingredients. Stir until every oat and nut looks lightly glossy. This even coating helps with crisping and clusters.

Load the basket. Spread the granola in the lined air fryer basket in a thin, even layer about 1/2 inch deep. If your air fryer is small, cook in two batches rather than crowding. Even layers mean even crunch.

Air fry and stir. Cook at 300°F (150°C) for 6 minutes. Pause, stir gently, and spread back into an even layer, pressing lightly with a spatula to encourage clusters.

Finish to golden. Cook another 5–7 minutes, checking at the 4-minute mark. You want fragrant, lightly golden oats and toasty nuts. Watch closely the last few minutes—nuts can go from perfect to burnt quickly.

Cool completely. Transfer granola to a sheet pan or large plate and let it cool undisturbed. It will crisp up as it cools. Now fold in 1/2–3/4 cup dried fruit. If using chocolate chips, wait until the granola is completely cool.

Break into clusters. Once cool, break into your preferred size. Taste and adjust with a pinch more salt if needed for balance.