Pre-heat the oven to 325 degrees.
In a large bowl, combine the rolled oats, chia seeds, flax seeds, almonds, walnuts, salt, cinnamon and nutmeg.
In a small bowl, combine the maple syrup and coconut oil. If your coconut oil is in solid form, melt it first over low heat until it is completely liquefied.
Pour the maple syrup and coconut oil over the dry ingredients and mix well.
Spread the granola onto 2 parchment-lined baking sheets.
Bake for 30 minutes, stirring every 10 minutes, until golden and crispy. If you are making this granola at high altitude, you may need to bake it for an additional ten minutes.
Transfer the granola to a wire rack to cool. (If you don’t have a wire rack, don’t panic. Just slide the parchment onto your countertop and let the granola cool.) When cool, break up the granola and sprinkle with the golden raisins.
Store your granola in an airtight container. High five your inner hippie and get down with your crunchy self.