Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, add the rolled oats, almonds, pumpkin seeds, coconut flakes, cinnamon, and salt and stir to combine.
In a small bowl, add the melted coconut oil, maple syrup, and vanilla extract and whisk to combine.
Drizzle the wet ingredients over the dry ingredients and mix until everything is well coated.
Pour the granola onto a parchment paper-lined baking sheet and use a spatula or spoon to spread it into an even layer.
Transfer the baking sheet to the oven for 15 minutes, remove it from the oven and give it a stir on the baking sheet, then return it to the oven for a final 10-15 minutes until golden brown, keeping a watchful eye to ensure it does not burn.
Once baked, remove it from the oven, add raisins, then allow it to cool completely. (If you want the granola to be extra chunky, add an extra drizzle of maple syrup over the top of the warm granola to help it stick together as it cools.)
Once cooled, the granola can be stored in an air-tight container in the cupboard for up to a week or frozen for up to 3 months.