Prep the air fryer and pan: Preheat your air fryer to 320°F (160°C) for 3–4 minutes. Line a small 7–8 inch square pan or the air fryer basket with parchment, leaving overhang for easy lifting.

Toast the dry mix (optional but great): In a large bowl, combine oats, muesli, nuts, and seeds. Spread on a sheet of parchment and air fry for 4–6 minutes, shaking halfway, until lightly golden. Return to the bowl.

Warm the binder: In a small saucepan or microwave-safe bowl, gently heat nut butter, honey, and coconut oil until smooth and pourable. Stir in vanilla, cinnamon, and salt.

Combine: Pour the warm mixture over the dry ingredients. Stir until everything is evenly coated and sticky. Fold in dried fruit and any optional chocolate or coconut (let the mix cool a minute before adding chocolate so it doesn’t fully melt).

Press firmly: Transfer the mixture to your lined pan or basket. Use a spatula or the back of a measuring cup to press it down very firmly. Compacting is key to bars that hold together.

Air fry: Cook at 300–320°F (150–160°C) for 10–14 minutes, until the top looks set and lightly browned at the edges. If your air fryer runs hot, check at 8 minutes. You want set, not crunchy.

Cool completely: Lift the slab out using the parchment and set it on a rack. Let it cool at least 1 hour. For the cleanest slices, chill in the fridge for 20–30 minutes after cooling.

Slice and serve: Use a sharp knife to cut into 10–12 bars. If adding a drizzle of melted chocolate, do it now and let it set.