Preheat oven to 325°F (160°C).
Mix oats, walnuts/pecans, coconut, almonds, sesame seeds and flax seeds together.
Heat the oil, maple syrup and honey in a small saucepan until warm, then pour over the nut/oat mixture and toss to coat.
Spread the granola evenly over a large rimmed baking sheet.
Bake, stirring every 5 minutes, until the granola is light golden brown, about 15 minutes.
Remove from oven and stir in the raisins.
Let granola cool to room temperature. Loosen the cooled granola with a spatula and store in an airtight container for up to 7 days.
To make chunky granola, press warm granola into pan before it cools. Once cool, break into pieces as you remove it from the pan. Make about 7 cups (1750 ml).