In a small, microwave-safe bowl, stir together the honey, sucanat, coconut oil, cinnamon, vanilla and salt.
In a large microwave-safe bowl, combine the oats and almonds.
Microwave the sugar mixture for about 1 minute or until it bubbles. Pour it over the oats and mix until the oats are evenly coated. This will take a few minutes.
Place the oats in your microwave and cook for 3 minutes. Remove from microwave and stir well to remove hot spots.
Cook one more time for 2 minutes, and then stir well. You can repeat this as needed, but I found that that is usually enough.
If you have a cookie sheet, pour the oats out onto that to cool. If not, simply allow it to cool in the bowl, stirring occasionally to help it along.
Once fully cooled, stir in the raisins and store in an air-tight container or ziplock bag in dry storage for 1 week. Also okay to store in the fridge if you have room. Will keep for about 4 weeks in the fridge or up to 6 months in the freezer.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.