Preheat oven to 170C/ 325F/ GM3 and line a baking tray with baking parchment
Weigh the oats, salt, spice, seeds and nuts into a large bowl. Stir to combine
Put the coconut oil & maple syrup into a small saucepan and heat gently until melted. Add the vanilla extract
Pour the liquids into the dry ingredients and mix well. Tip onto the baking sheet and spread out
Bake for 15 minutes, then turn the oven down to 150C/ 300f/ GM2, gently turn the granola using a metal spoon and return to the oven for a further 20 minutes, turning halfway through the remaining cooking time. The granola should be golden and crisp (if not let cook for a few more minutes)
When cooked remove from the oven and sprinkle with the raisins and chocolate chips. Let sit for 1 minute, then gently and briefly toss the granola with a metal spoon - enough to spread the chocolate slightly, but avoid mixing it in vigorously
Let cool completely. Break up any large chunks of granola and store in an airtight jar for up to 1 month