Preheat oven to 350 and line a baking sheet with parchment paper.

Puree bananas, coconut oil, honey, vanilla, and cinnamon in blender.

In a large bowl, mix together walnuts, sunflower seeds, pumpkin seeds, coconut flakes and chia seeds.

Pour banana puree over nuts and seeds and mix until it’s thoroughly coated.

Turn mixture out onto lined baking sheet and spread into an even layer.

Bake for 40 minutes, stirring and flipping halfway through the baking time.

Remove from oven and allow to cool completely (this allows it to crisp up!) and then add raisins into the mix.

Store in an airtight container for up to 2 weeks.